Matzoh Balls

Ingredients

• 2 eggs, separated
• 0.5 cups matzoh meal
• 0.33 tsp salt
• 1 tbsp sugar

Instructions

1. Beat egg whites and sugar until stiff.
2. Beat the yolks with a fork.
3. Add yolks to whites.
4. Hand-mix matzoh meal and salt into the eggs with a spatula.
5. Refrigerate for 5-10 minutes.
6. Fold dough into small balls, about the size of golf balls or smaller.
7. Boil lightly-salted water (with some vegetable stock added).
8. Drop balls into water.
9. Cook 30 minutes covered (with the cover cracked).
10. Remove with a slotted spoon.

Serve in chicken soup.

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