| K'neidalach |
| Mix in a large bowl: 1 package matzah, broken into small pieces 1 tablespoon salt 1/2 teaspoon pepper 3 tablespoons Israeli chicken soup powder Pour over the mixture 4-5 cups boiling water (enough to wet all matzah without any floating) Mix with a wooden spoon. Meanwhile: Fry: 2 large onions, chopped finely, in 5-6 tablespoons oil When they are clear, add onions to mixture and stir. Let mixture cool, then add 8 eggs Stir well. Add matzah flour (matzah, finely ground in a food processor) until the mixture is easy to handle. Prepare a large pot, 3/4 full of water Add 3 tablespoons Israeli chicken soup powder, salt pepper Bring to a boil. Before making each matzah ball, dip hands in a bowl of water. Put matzah balls in the boiling broth, and let each batch cook about 15 minutes. Take out with a strained spoon and put in a large container (not straight into the soup). |