Page 47 - UMass2018_CookBook
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Matzo Balls
Wiesman Family, Needham, MA
“We enjoy matzo balls, also called Knoedels, in chicken soup all winter and especially for holidays. They are a traditional favorite
of ours.” — Laura Wiesman
Preparation
1. Bring a large pot of water to a boil.
2. Place the egg whites in a large bowl. Using a handheld mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form, then beat in the egg yolks. Fold in the matzo meal and salt.
3. Let the matzo mixture stand for 5 minutes, then form into balls and drop into the boiling water. Cover and cook for 45 minutes. Always drop the balls into boiling water and not into soup, as they can fall apart!
4. Add the cooked matzo balls to chicken soup and serve.
Ingredients
Makes 12 matzo balls
3 large eggs, separated 3⁄4 cup matzo meal
1⁄2 teaspoon salt
Chicken soup, for serving
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