☆☆☆☆☆ 0 votes0
3/4 cmatzo meal
1 dash(es)white pepper
1 Tbspfinely chopped parsley
How to Make Never-Fail Knaidlach - Matzo balls
- Beat eggs with salt and pepper. Add oil and water. Stir in matzo meal and parsley. Refrigerate for 1 hour.
- In a large pot, bring 4-5 quarts of salted water to boil. With wet or oily hands, form walnut-size balls and drop into boiling water. Cook for 25 minutes uncovered or partially covered.
- Remove with a slotted spoon.