Yield: 27 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Eggs; at room temperature |
| \N \N | Oil |
| \N \N | Water |
| \N \N | Salt and pepper |
| \N \N | Matzo meal |
1. CRACK EGGS INTO MEASURING CUP 2. POUR INTO BOWL
3. MEASURE SAME AMOUNT OF WATER AS THE EGGS MEASURED 4. MEASURE OIL, A LITTLE BIT LESS THEN THE EGGS MEASURED 5. MIX IN MATZOH MEAL USING ¼ CUP AMOUNTS TILL MIXTURE FORMS PEAKS 6. ADD S & P TO TASTE
7. REFRIGERATE FOR AT LEAST ½ AN HOUR 8. BOIL WATER, FORM MIXTURE INTO BALLS, AND BOIL FOR 45 MINUTES Recipe by: Minnie Rosenfeld (Thea's Mom) Posted to JEWISH-FOOD digest by Thea Gunther <theag@...> on Apr 07, 1998