International Recipes
Jewish Recipes
Matzo Balls
12 eggs
1 1/2 cups water
1 cup margarine, melted
3 teaspoons salt
3 teaspoons white pepper
3 cups matzo meal
Boiling soup
In a mixing bowl, beat eggs. Add water, margarine, salt and pepper. Mix well.
Add matzo meal. Cover and refrigerate for a minimum of 1 hour (can be left overnight).
Drop by tablespoons into a large pot of boiling soup. Cook, gently covered,
for about 1/2 hour. Matzo balls can be left in soup and refrigerated overnight;
heat to serve.
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© Copyright 1999-2009 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.