4 large eggs
2 tablespoons olive oil
1/4 cup sparkling water or soda
1 cup matzah meal
Salt and ground pepper to taste
Mix the eggs well with a fork.
Add the oil, soda water, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours.
Wearing disposable gloves, make loosely packed golf ball sized balls and drop into soup. Cover and simmer about 30 minutes until soft.
Alternatively, cook in boiling salted water and add to soup later.
Can be frozen in balls prior to cooking.
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