Matzah Balls I Ingredients 6 large eggs, separated 11/2 cup matzah meal 1 tsp salt 1/4 tsp pepper Directions - Separate the whites and yolks of the eggs
- Beat the egg whites into start peaks
- Beat the yolks until creamy
- Fold the salt, pepper and matza meal into the yolks
- Fold the mixture into the whites
- Cover and refrigerate one hour.
- Dip your hands in cold water and make into small balls
- Bring water to a boil in a large pot. Add salt and place the matzah balls in the water.
- Cover and simmer about 30 minutes or until soft.
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