Knaidlach(Matzoh Balls)

1. 1

   Beat egg whites until stiff.

2. 2

   Beat egg yolks until light.

3. 3

   Add salt, pepper and melted fat to beaten yolks; fold gently into egg whites.

4. 4

   Fold in matzoh meal one spoonful at a time.

5. 5

   Refrigerate at least 1 hour.

6. 6

   Moisten hands and form batter into walnut-size balls.

7. 7

   Drop into rapidly boiling soup or water.

8. 8

   Reduce heat and cook slowly, covered, for 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.