Recipe - Kneidlach

1/3 cup Margarine
1 teaspoon Salt
One half teaspoon Pepper
1 tablespoon Chicken soup mix
1 cup Matzo meal
One half cup Water
4 Eggs
One half teaspoon Chopped parsley

From: aring@shani.net

Date: Sat, 3 Aug 96 22:07:45 PDT
I got this recipe from Paul Sack of Cleveland Ohio

Melt the margarine. Mix in all the ingredients except for the eggs. Beat
each egg into the mixture separately. Mix well. Refrigerate for a minimum
of 20 minutes. Form into balls and drop into boiling, seasoned water or
soup. Cook for 15 minutes on a low flame. Drain thoroughly. Add to soup
just before serving. (Keep at room temperature). Can be frozen.

Helaine from Gush Etzion

JEWISHFOOD digest 300

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.