Mom r's matzoh balls

Yield: 27 Servings

Measure Ingredient
3 Eggs; at room temperature
Oil
Water
Salt and pepper
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

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