| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Box matza ball mix | |
| 1/2 | c | Matza meal |
| 4 | Eggs | |
| 4 | tb | Oil |
| 1 | ts | Salt |
| 2 | tb | Water |
INSTRUCTIONS
source: "Our Best", Hebrew Orthodox Congregation, South Bend, IN Combine contents of the mix with the matza meal. Add eggs and mix well. Stir oil into the matza meal mixture. Add salt and blend. Add water to the mixture. Mix well. Refrigerate mixture for one hour. Bring a large pot of salted water to a boil. Form mixture into balls and drop into boiling water. Cover the pot and cook balls for 30 minutes. (My old recipe says not to lift the lid of the pot for ten minutes after turning off the heat.) Posted to JEWISH-FOOD digest by "Judy Sherman" <jsherman@ici.net> on Nov 30, 1998, converted by MM_Buster v2.0l.
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