Recipe - Matzo Meal Balls - Kneidlach

1 cup Matzo meal
1 cup Boiling water
2 Eggs
Seasonings : I use salt;
white pepper, (not to
darken the balls), and
fried onion.
Optional add a few tbs
smaltz.

Source : Matzo meal bag

Serves : 1216 pingpong ball sized balls

Waiting time : about 2 hours

1. Pour water over matzo meal, add eggs and seasoinings. Mix well. Let
stand in refrigirator for about two hours.

2. Form balls. Cook for about 20 mins in boining water. Place in bowl
beside soup.

3. When serving, add to soup just to warm and very quickly take out. The
reason is that they tend to cloud the soup which is supposed, as you
probably know, to be clear.

3. Want it softer ? seperate eggs, mix yolks with matzo meal, whip whites
and fold in. Continue the same.

Posted to JEWISHFOOD digest by "=?iso88598?B?+PLp5CDo+ODh?="
tarab@netvision.net.il on Apr 7, 1998