| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 18 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 1 1/2 | ts | Salt |
| 2 | tb | Grated onion |
| 1/3 | c | Potato flour |
| 3 | tb | Matzo meal |
| 4 | c | Grated, drained raw potatoes |
INSTRUCTIONS
>From the Art of Jewish Cooking by Jennie Grossinger (1958) Beat the eggs, salt and onion together. Stir in the potato flour, matzo meal and potatoes. Shape into 1-1/2 inch balls. Cook in slated water 20 minutes or until they rise to the top. Drain. These can be served in soup or as a side dish. Posted to JEWISH-FOOD digest V97 #078 by msteinhorn@exit109.com on Mar 6, 1997
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