Yield: 4 Servings
Measure | Ingredient |
---|---|
1 teaspoon | Oil |
1 \N | Onion; grated |
1 cup | Bread crumbs; fresh |
1 \N | Egg |
½ tablespoon | Salt |
1 pinch | Pepper |
Saute onion in oil till browned. Combine with rest. Form into small balls and drop into boiling soup. Cook 5 min.
Makes 16 balls
Recipe by: Annice's files
Posted to JEWISH-FOOD digest V97 #252 by Annice Grinberg <VSANNICE@...> on Sep 19, 97