Knaidlach <passover>

Yield: 1 servings

Measure Ingredient
2 Eggs
4 tablespoons Chicken fat -- melted
⅓ cup Cold water
1 teaspoon Salt
1 cup Matzo meal

Beat the eggs, fat, water and salt together. Stir in the matzo meal, adding just enough to make a stiff batter. Chill one hour. Form into balls and cook for 30 minutes in boiling soup or salted water. Makes about 18. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Book Recipe By : Jennie Grossinger - "The Art Of Jewish

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