Kneidlach (matzah balls)
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| ¾ | cup | Matzah flour |
| 2 | larges | Eggs slightly beaten |
| ½ | teaspoon | Salt |
| Pepper to taste | ||
| 2 | Sprigs parsley -- finely | |
| Chopped | ||
| 1 | small | Onion -- chopped and fried |
| Until crisp in | ||
| 2 | tablespoons | Oil |
| 1 | tablespoon | Cold water |
Directions
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