• 18servings

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, H, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Whole eggs

  2. cup Oil; olive oil recommended

  3. 1 teaspoon Salt

  4. teaspoon Nutmeg

  5. teaspoon Garlic powder

  6. teaspoon Onion powder

  7. cup Matzo meal

  8. 2 tablespoons Water

  9. 2 tablespoons Instant chicken soup mix

Instructions Jump to Ingredients ↑

  1. Blend the eggs and oil together, but do not beat.

  2. Add th balance of the ingredients except the chicken soup mix; blend with a fork.

  3. Place in the refrigerator for at least 15 minutes.

  4. In a large pot, bring 5 quarts of water to a boil and add the instant chicken soup mix. Simmer slowly.

  5. Using a teaspoonful at a time, form into small balls about the size of a walnut and drop into the boiling water. Cover and boil on low heat for at least 30 minutes. Allow to cool in the liquid, then gently remove to a flat container.

  6. These can be frozen. Freeze on a flat sheet and then place in a heavy freezer bag. To reheat, drop in chicken soup and heat until ready to serve.

  7. Yield: 18 small matzo balls.

  8. Cholesterol Note: I do not recommend using egg substitute in this recipe.

  9. However, instead of 2 whole eggs, I use 1 whole egg and 1 egg white only.

  10. Handle gently.

  11. From: Grandma Doralee Patinkin's Jewish Family Cookbook by Doralee Patinkin Rubin. ISBN 0-312-16856-X.

  12. NOTES : As light as a feather! Perfect in my chicken soup.

  13. Recipe by: Grandma Doralee Patinkin's Jewish Family Cookbook Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@...> on Feb 06, 1998


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