Knaidlach Recipe
Yield: 10 ballsRecipe by luhu.jp
Ingredients:
3 each: Eggs, seperated
1/2 tsp: Cinnamon,
1/2 cup: Cold water,
2 tbsp: Schmaltz,
1/2 tsp: Salt,
1 1/2 tsp: Onion, grated
1/4 tsp: Pepper,
1 1/2 cup: Matzo meal,
Directions:
Beat egg whites until stiff. Beat the yolks and combine with next 6
ingredients. Fold in egg whites. Add enough matzo meal to make a light
dropping consistency. Adjust seasoning. Put in freezer for 25 to 35
minutes. Form into balls. Drop into boiling soup or water and cook,
covered, about 20 minutes. DO NOT LIFT LID. Makes about 10 large
balls.
Source: The Great Hadassah Cookbook - Various Authors ISBN
0-517-493-519 Formatted for Meal-Master: Grant Ames 09/95
Submitted By GRANT AMES On 09-05-95
Source from luhu.jp
ingredients. Fold in egg whites. Add enough matzo meal to make a light
dropping consistency. Adjust seasoning. Put in freezer for 25 to 35
minutes. Form into balls. Drop into boiling soup or water and cook,
covered, about 20 minutes. DO NOT LIFT LID. Makes about 10 large
balls.
Source: The Great Hadassah Cookbook - Various Authors ISBN
0-517-493-519 Formatted for Meal-Master: Grant Ames 09/95
Submitted By GRANT AMES On 09-05-95
Source from luhu.jp