-Risa G posted 12/18/98
* Exported from MasterCook *
Matzo Balls2
Recipe By : The Book of Jewish Food by Claudia Roden
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs -- separated
1/2 cup medium matzo meal
salt
Beat the egg whites until stiff. Fold in the lightly beaten yolks, then the matzo meal and salt, and continue to mix gently until amalgamated. Chill, covered, for 30 minutes.
Then roll into 3/4" balls and drop into plenty of boiling salted water. Simmer for about 20 minutes.
Just before serving, heat them up, then lift them out and drop them into the boiling soup broth. It is usual to cook knaidlach in boiling water rather than right in the
broth, because they soak up so much liquid that unless you have made a very large quantity you will end up with very little broth. Makes about 16.