Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Water |
| 3 tablespoons | Margarine; melted |
| 3 | Eggs; lightly beaten |
| 1 cup | Unsalted matzo meal |
| ¾ teaspoon | Salt |
| 2 quarts | Water |
Combine the first 3 ingredients in a bowl. Add matzo meal and salt; stir well. Cover and chill 1 hour.
With floured hands, shape mixture into 30 (1-inch) balls. Bring 2 quarts water to a boil in a Dutch oven; add matzo balls. Cover, reduce heat, and simmer 30 minutes. Remove balls with a slotted spoon; discard cooking liquid. Yield: 30 Matzo Balls (serving size: 3 Matzo Balls).
Recipe by: Cooking Light, March 1995, page 154 Posted to MC-Recipe Digest by John Borders <jborders@...> on Mar 9, 1998