| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 4 | Egg whites | |
| 2/3 | c | Motzah meal |
INSTRUCTIONS
yield 30 motzah balls (teaspoon size) Beat egg whites untill soft peaks form. Fold in motzah meal. Chill for 20 minutes. Using a teaspoon shape motzah ball mix in to balls. I cook them in simmering chicken broth for about 20 minutes with the lid on. Found that 3 are enough in a cup of soup, but, they are soooo light that we had 5 per person and still wanted more. Posted to JEWISH-FOOD digest Volume 98 #032 by [email protected] (Lisa Montag) on Jan 17, 1998
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