Pareve Knaidlach

Recipe Ingredients

2		Egg yolks
1/2 teaspoon	2.5ml	Salt
2		Egg whites - stiffly beaten
1/2 cup	118ml	Matzo meal

Recipe Instructions

Beat the egg yolks and salt until thick. Fold into the egg whites, then gradually fold into the matzo meal. Chill 1 hour. Moisten hands; shape mixture into 1/2-inch balls. Cook in boiling salted water 20 minutes. Serve in dairy or meat soups. Makes about 16.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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