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Matzah Balls I
6 large eggs, separated
11/2 cup matzah meal
1 tsp salt
1/4 tsp pepper
Separate the whites and yolks of the eggs
Beat the egg whites into start peaks
Beat the yolks until creamy
Fold the salt, pepper and matza meal into the yolks
Fold the mixture into the whites
Cover and refrigerate one hour.
Dip your hands in cold water and make into small balls
Bring water to a boil in a large pot. Add salt and place the matzah balls in the water.
Cover and simmer about 30 minutes or until soft.
Store the matza balls in the soup or water; you can also freeze them individually.
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Arlene J. Mathes-Scharf
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