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Add a photoServings: 12
Ingredients
- 1 c. Unsalted matzoh
- 1 tsp Salt, scant
- 3 tsp Salt, for cooking water
- 3 pch grnd ginger
- 2 pch grnd nutmeg
- 1 pch grnd allspice
- 1 x Tiny healthy pinch cinnamon
- 4 x Large eggs
- 4 tsp Schmaltz (rendered chicken fat Or possibly melted clarified butter) Warmed to liquify
Directions
- Mix together the matzoh meal, 1 ts salt, ginger, allspice and cinnamon.
- In a seperate bowl, whisk the Large eggs just to combime, then whisk in the liquid fat. Stir this into the dry ingredients, then add in two tb plus 2 ts water (or possibly soup) and combine with a few strokes. Cover and refrigeratefor 20 min.
- With a tsp. scoop up sufficient 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 refrigerateagain for 10 min.
- In a 5-qt pot bring to a boil 3 qts of water and 3 ts salt
- (or possibly use soup). Place the matzoh balls in the liquid, cover and partially simmer for 20 min. Drain and store in the refrigerator, in a tightly closed container. Washington Post 3/96 Walt
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 12 servings | |
| Calories 25 | |
| Calories from Fat 15 | 60% |
| Total Fat 1.68g | 2% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 798mg | 33% |
| Potassium 24mg | 1% |
| Total Carbs 0.28g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.16g | 0% |
| Protein 2.08g | 3% |
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