Recipe - Nockerl (Egg Drops For Soup)

2 Eggs
One fourth cup Cold water
1/3 cup Flour
One half teaspoon Salt
One half teaspoon Baking powder

Beat eggs and water together.

Sift flour with salt and baking powder.

Add flour mixture to eggs and water. Blend until smooth.

Drop mixture from the end of a dessert spoon into boiling salted water.
Cook until "nockerl" rise to the surface (about 5 minutes). Drain and add
to the soup.

Posted to JEWISHFOOD digest V97 #005

From: Ruth Heiges heiges@post.tau.ac.il

Date: Sun, 25 Aug 1996 21:50:32 +0300 (IDT)