MATZO BALLS

(KNAIDLACH)

4 EGGS

1/2 CUP COLD WATER

1 CUP MATZO MEAL

4 TBSP. SHORTENING

1 TSP. SALT

DASH PEPPER

DIRECTIONS:

BEAT EGGS.

ADD WATER, SHORTENING, SALT AND PEPPER.

MIX WELL.

ADD MATZO MEAL AND STIR THOROUGHLY.

LET STAND IN REFRIGERATOR 1 TO 2 HOURS.

FORM INTO BALLS, DROP INTO SOUP OR 2 QUARTS SALTED WATER.

COOK 20 MINUTES UNCOVERED.

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