Yield: 18 Servings
Measure | Ingredient |
---|---|
2 \N | Eggs |
1½ teaspoon | Salt |
2 tablespoons | Grated onion |
⅓ cup | Potato flour |
3 tablespoons | Matzo meal |
4 cups | Grated, drained raw potatoes |
>From the Art of Jewish Cooking by Jennie Grossinger (1958) Beat the eggs, salt and onion together. Stir in the potato flour, matzo meal and potatoes. Shape into 1-½ inch balls. Cook in slated water 20 minutes or until they rise to the top. Drain.
These can be served in soup or as a side dish. Posted to JEWISH-FOOD digest V97 #078 by msteinhorn@... on Mar 6, 1997