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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Straight out of the Junior league cookbook Sioux City, Iowa. This will make 24 balls. Ingredients:
4 medium eggs |
1 teaspoon salt |
1 cup matzo meal |
Directions:
1. Beat eggs well and add salt. Fold in the Matzo meal gradually using a spoon or spatula. Refrigerate 1 hour.
2. Shape into small balls and drop into boiling salted water. Cook covered for 30 to 45 minutes.
3. Remove using a slotted spoon, serve in chicken broth or make your own broth.
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