|
Matzo Balls (Knaidlach)
(Recipe reprinted with permission from "Grandma Doralee Patinkin's Jewish Family Cookbook," St. Martin's Press.)
Ingredients:
- 2 whole eggs
- 1/4 cup oil (I prefer olive oil)
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup matzo meal
- 2 tablespoons water
- 2 tablespoons instant chicken soup mix
Blend the eggs and oil together, but do not beat.
Add the balance of the ingredients except the chicken soup mix; blend with a fork.
Place in the refrigerator for at least 15 minutes.
In a large pot, bring 3 quarts of water to boil and add the chicken soup mix. Simmer slowly.
Using a teaspoonful at a time, form into small balls about the size of a walnut and drop into the boiling water. Cover and boil on low heat for at least 30 minutes. Allow to cool in the liquid, then gently remove to a flat container.
These can be frozen. Freeze on a flat sheet and then place in a heavy freezer bag. To reheat, drop in chicken soup and heat until ready to serve.
Yield: 18 small matzo balls.
Cholesterol note:
- I do not recommend using egg substitute in this recipe. However, instead of 2 whole eggs, use 1 whole egg and 1 egg white only. Handle gently.
|
Sound off on our message boards You said it... |
|
© 1997 Cable News Network, Inc.
All Rights Reserved.