Fluffy knaidlach <passover>

Yield: 1 servings

Measure Ingredient
3 Egg yolks
1 teaspoon Salt
¾ cup Matzo meal
3 Egg whites

Beat the egg yolks and salt together. Stir in the matzo meal and chill 1 hour. Beat the egg whites until stiff but not dry and fold into the matzo-meal mixture. Form into 18balls. Cook in boiling soup or salted water for 20 minutes. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-10-1995

Recipe By : Jennie Grossinger - "The Art Of Jewish

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