Matzah Balls
Ingredients:
4 eggs, separated
4 tbsps. oil
4 tbsps. ice-cold water
1 cup matzoh meal
1 tsp. onion powder
1 tsp. salt
1/2 tsp. pepper
Chicken broth or 8 cups of water
Directions:
-Whip egg whites till fluffy/frothy, mix with yolks, oil and cold water.
-Add matzah meal, salt and pepper and mix well.
-Bring broth or water to a boil in a 4-quart pot. Lower flame.
-Wet palms with cold water and form mixture into balls. Drop into simmering water/broth. Cover pot and cook for 30 minutes. Be sure to keep cover on pot during entire cooking time and 10 minutes after while pot cooks.
NOTE: For large, fluffy knaidlach, cook in wide pot, allowing lots of room to expand.
