Kneidlach (matzah balls)

Yield: 20 servings

Measure Ingredient
\N \N Dwigans fwds07a
¾ cup Matzah flour
2 larges Eggs slightly beaten
½ teaspoon Salt
\N \N Pepper to taste
2 \N Sprigs parsley -- finely
\N \N Chopped
1 small Onion -- chopped and fried
\N \N Until crisp in
2 tablespoons Oil
1 tablespoon Cold water

Mix the ingredients in the order given. Form the mixture into small balls and drop into the boiling soup; cook over medium heat, uncovered, about 20 minutes.

Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman

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