Yield: 20 Servings
|(no oil or shmaltz used)|
SOURCE: My own after years of trial and error YIELD: About 20 matza balls 1. Mix together all ingredients, except matza meal.
2. Gradually blend in matza meal, making sure there are no lumps.
3. Cover and refrigerate for at least 20 minutes (can refrigerate over night)
4. With wet hands shape into 20 (approx. 1 inch diameter) balls. Drop in to rapidly boiling water or soup.
5. Cover and reduce heat to simmer 30-40 minutes.
*Note: I always defat by chicken broth, before using. Posted to JEWISH-FOOD digest V97 #126 by Geoffrey & Michele Withnell <gwithnel@...> on Apr 19, 1997