Kneidlach (matzah balls)

20 servings

Ingredients

Quantity Ingredient
Dwigans fwds07a
¾ cup Matzah flour
2 larges Eggs slightly beaten
½ teaspoon Salt
Pepper to taste
2 Sprigs parsley -- finely
Chopped
1 small Onion -- chopped and fried
Until crisp in
2 tablespoons Oil
1 tablespoon Cold water

Directions

Mix the ingredients in the order given. Form the mixture into small balls and drop into the boiling soup; cook over medium heat, uncovered, about 20 minutes.

Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman

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