You may also like
Ingredients
- 6 eggs, separated
- 1 tsp. salt
- 1/8 tsp. pepper
- 1 c. matzo meal
- 2 Tbsp. melted oleo or butter
Method
- Beat egg whites until stiff.
- Beat egg yolks until light.
- Add salt, pepper and melted oleo or butter.
- Fold into egg whites. Fold in matzo meal, one spoonful at a time.
- Refrigerate at least 1 hour.
- Wet hands and form batter into balls the size of a walnut.
- Drop into rapidly boiling soup or water.
- Reduce heat and cook slowly, covered, about 30 minutes.
- Serves 12.