Kneidlach

Yield: 12 Servings

Measure Ingredient
⅓ cup Margarine
1 teaspoon Salt
½ teaspoon Pepper
1 tablespoon Chicken soup mix
1 cup Matzo meal
½ cup Water
4 \N Eggs
½ teaspoon Chopped parsley

From: aring@...

Date: Sat, 3 Aug 96 22:07:45 PDT I got this recipe from Paul Sack of Cleveland Ohio Melt the margarine. Mix in all the ingredients except for the eggs. Beat each egg into the mixture separately. Mix well. Refrigerate for a minimum of 20 minutes. Form into balls and drop into boiling, seasoned water or soup. Cook for 15 minutes on a low flame. Drain thoroughly. Add to soup just before serving. (Keep at room temperature). Can be frozen.

Helaine from Gush Etzion

JEWISH-FOOD digest 300

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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