Matzah Knaidlach [parve|Pesach]

Ingredients

• • Eggs, 4, lightly beaten

  • Olive oil, 1/4 c

  • Salt, 1t

  • Black pepper, ground, 1/4t

  • Matzah meal, 1c

  • Soda water, 1/4c

Method

• 1. Combine the eggs, oil, salt, and pepper.

  2. Add the matzah meal and then the soda water.

  3. Refrigerate for an hour.

  4. Boil one inch balls for 30-40 minutes.

Comments

• • Based on recipe in Marks, page 254.