Update my dinner status, I'm making this tonight.
Servings: 14 Balls
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
: Mix together the matzoh meal, 1 ts salt, ginger, allspice and cinnamon. : In a seperate bowl, whisk the eggs just to combime, then whisk in the liquid fat. Stir this into the dry ingredients, then add two tb plus 2 ts water (or soup) and combine with a few strokes. Cover and chill for 20 minutes. : With a teaspoon scoop up enough to roll between your palms into a large walnut size ball. Batter will be sticky, have a bowl of water to wet your hands. Place the dumplings on a baking sheet, cover with plastic wrap and chill again for 10 minutes. : In a 5-quart pot bring to a boil 3 quarts of water and 3 ts salt (or use soup). Place the matzoh balls in the liquid, cover and partially simmer for 20 minutes. Drain and store in the refrigerator, in a tightly closed container. Washington Post 3/96 Walt From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
