Knaidlach

10 balls

Ingredients

Quantity Ingredient
3 eaches Eggs, seperated
½ cup Cold water
½ teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Cinnamon
2 tablespoons Schmaltz
1½ teaspoon Onion, grated
1½ cup Matzo meal

Directions

Beat egg whites until stiff. Beat the yolks and combine with next 6 ingredients. Fold in egg whites. Add enough matzo meal to make a light dropping consistency. Adjust seasoning. Put in freezer for 25 to 35 minutes. Form into balls. Drop into boiling soup or water and cook, covered, about 20 minutes. DO NOT LIFT LID. Makes about 10 large balls.

Source: The Great Hadassah Cookbook - Various Authors ISBN 0-517-493-519 Formatted for Meal-Master: Grant Ames 09/95 Submitted By GRANT AMES On 09-05-95

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