Knedleigh

* Exported from MasterCook II *

Knedleigh

Recipe By : Ilana Cohney
Serving Size : 1 Preparation Time :0:00
Categories : Pesach Shabbos Recipes
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg
1 tablespoon oil -- per egg
3 tablespoons water -- per egg
pinch salt
pinch pepper
1 teaspoon sugar (optional)
1 tablespoon ginger -- generous amount
matza meal -- as required

Mix all the ingredients together except matza meal, allowing one egg for
person. (This gives a generous amound of knedleigh per person, you may want
to do less) Then add as little matza meal as possible until mixture hold
together VERY lightly. Put in fridge a few hours. Add only enough matza
meal to make it possible to form balls. Wet hands and don't worry too much
about making them perfectly round. Drop into boiling soup or water. I
usually make up a simple soup of water and a soup cube and then keep these
hot in a seperate saucepan. Transfer them into your proper chicken soup
pot just before serving. Otherwise you may find that the
knedleigh drink up all your soup.

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