Bread kneidlach

Yield: 4 Servings

Measure Ingredient
1 teaspoon Oil
1 Onion; grated
1 cup Bread crumbs; fresh
1 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

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