| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Matza Meal |
| 1/2 |
c |
Water |
| 6 |
|
Egg whites |
| 1 |
tb |
Oil; if desired |
| 1 |
ts |
Salt |
| 1 |
ds |
Pepper |
INSTRUCTIONS
Beat egg whites. The more you beat them, the fluffier the matzo balls will
be. You can even make a snow, for the fluffiest matzo balls ever. Add
water, mix. Add oil, if desired, salt, and pepper. Slowly spoon in matza
meal. You may need 1 1/4 cups if you're eggs are bigger. The batter should
resemble oatmeal. If you want a harder matzo ball, don't beat the egg
whites much, and use more, rather than less matzo meal. Refrigerate at
least one hour (covered); overnight is better. Form into balls, (If the
batter is not firm enough, you can add more matzo or cake meal at this
point to thicken.) and gently drop into boiling water or soup. Cook for 20
minutes.
Posted to JEWISH-FOOD digest by Unkap <Unkap@aol.com> on Mar 31, 1998
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