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Passover begins the evening of April 10, and you can be sure that these goodies will be on the Seder table.


4 eggs, separated

2 tablespoons cold water

1 cup matzoh meal

Salt to taste
Beat egg yolks with the cold water; fold in stiffly beaten egg white. Sprinkle in the matzoh meal and salt. Refrigerate for several hours.

Moisten hands and shape into balls. Drop in boiling, salted water, cover the pan and boil for 15 to 20 minutes. Drain. Serve in chicken soup. Recipe makes about 20 matzoh balls.

Recipe search: If you've been looking for a favorite old-time Buffalo News recipe and are unable to find it, send a postcard to Kitchen Archives, Features Department, The Buffalo News, P.O. Box 100, Buffalo, N.Y. 14240. We'll do our best to print some of the most often requested recipes. Requests cannot be acknowledged individually.

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