Fluffy Knaidlach
Fluffy Knaidlach
| 3 | Egg yolks | |
| 1 teaspoon | 5ml | Salt |
| 3/4 cup | 177ml | Matzo meal |
| 3 | Egg whites |
Beat the egg yolks and salt together. Stir in the matzo meal and chill 1 hour. Beat the egg whites until stiff but not dry and fold into the matzo-meal mixture. Form into 18 balls. Cook in boiling soup or salted water for 20 minutes.
Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958
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