Pareve knaidlach <passover>

Yield: 1 servings

Measure Ingredient
2 \N Egg yolks
½ teaspoon Salt
2 \N Egg whites -- stiffly
\N \N Beaten
½ cup Matzo meal

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

Similar recipes