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“Straight out of the Junior league cookbook Sioux City, Iowa. This will make 24 balls.”
READY IN:
40mins
YIELD:
24 balls
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat eggs well and add salt. Fold in the Matzo meal gradually using a spoon or spatula. Refrigerate 1 hour.
  2. Shape into small balls and drop into boiling salted water. Cook covered for 30 to 45 minutes.
  3. Remove using a slotted spoon, serve in chicken broth or make your own broth.

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