*  Exported from  MasterCook II  *

                                Knedleigh

Recipe By     : Ilana Cohney
Serving Size  : 1    Preparation Time :0:00
Categories    : Pesach                           Shabbos Recipes
                Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    egg
   1      tablespoon    oil -- per egg
   3      tablespoons   water -- per egg
          pinch         salt
          pinch         pepper
   1      teaspoon      sugar (optional) 
   1      tablespoon    ginger -- generous amount
                        matza meal -- as required

Mix all the ingredients together except matza meal, allowing one egg for
person. (This gives a generous amound of knedleigh per person, you may want
to do less)   Then add as little matza meal as possible until mixture hold
together VERY lightly.  Put in fridge a few hours.  Add only enough matza
meal to make it possible to form balls.  Wet hands and don't worry too much
about making them perfectly round.  Drop into boiling soup or water.  I
usually make up a simple soup of water and a soup cube and then keep these
hot in a seperate saucepan.  Transfer them into your proper  chicken soup
pot just before serving.  Otherwise you may find that the
knedleigh drink up all your soup.

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