|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Matzo Balls |
|
Serves: 10 Print this Recipe1 egg 2 egg whites 1/2 cup Matzo 2 tablespoons onions, finely minced 1/2 teaspoon cinnamon, ground, (optional) 1 tablespoon parsley, fresh, chopped 1/2 teaspoon salt (optional) 1/4 teaspoon white peppers, freshly ground Mixture of a little oil and water to lubricate hands 1. Beat the egg and egg whites. Fold in the matzo meal and seasonings; put mixture in refrigerator for 1 hour. 2. Mix a little oil and water to lubricate hands for forming balls. For balls slightly larger than walnuts. Drop balls gently into boiling stock. Cover pot. Let simmer for 30 minutes. Remove from heat and let stand for 30 minutes. Food exchanges per matzo ball: ½ BREAD This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Minestrone Navy Bean Soup Matzo Ball Soup Matzo Balls Manhattan Clam Chowder Corn Chowder Vegetable-Beef Soup Split Pea Soup Vegetable Soup Lentil Soup Potato and Turnip Soup Greek Lemon Soup Open-Faced Tuna Melts Pita Pockets Mini Pizzas Sloppy Joes Baked Macaroni and Cheese Baked Beans Turkey Chili Chili Deluxe with Vegetables New Potato Salad German Potato Salad Coleslaw Special Fruited Coleslaw |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
