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Prep time: 15 minutes, Cook time: 30 minutes, Serves: 4 3 eggs, separated 1 clove garlic,minced 2 Tbsp margarine or chicken fat, melted 3/4 cup matzo meal 1/4 tsp black pepper 3/4 tsp salt 1 1/2 tsp parsley, finely chopped Beat egg whites until very stiff. Set aside. Stir garlic and melted margarine or chicken fat into egg yolks and beat slightly.Gently fold yolks into whites. Combine matzo, pepper, salt and parsley. Fold into egg mixture until blended. Refrigerate for five minutes - no more than 6 minutes. With wet hands, form balls that are about one teaspoon in size. Do not compact the balls. Drop into boiling water, reduce heat and gently simmer for 30 minutes. Drain and store in a covered container. Add to hot chicken or vegetable soup 5 to 10 minutes before serving. |
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