Pareve knaidlach <passover>
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Egg yolks | |
| ½ | teaspoon | Salt |
| 2 | Egg whites -- stiffly | |
| Beaten | ||
| ½ | cup | Matzo meal |
Directions
Beat the egg yolks and salt until thick. Fold into the egg whites, then gradually fold into the matzo meal. Chill 1 hour. Moisten hands; shape mixture into ½-inch balls. Cook in boiling salted water 20 minutes. Serve in dairy or meat soups. Makes a Recipe By : Jennie Grossinger - "The Art Of Jewish