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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 lisamontag@juno.com  (Lisa Montag) on Jan 17, 1998

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