SOUP BALLS (Kneidlach)
- 3 eggs
- 1 medium onion, chopped or grated
- 1 t salt
- matzo or cracker meal
- 4 T chicken fat, melted
Beat eggs until light & foamy. Add other ingredients. Enough meal should be added so a loose dough is formed. Put in refrigerator to chill. The dough will become stiffer when cold. Form into balls the size of a walnut and drop into boiling chicken soup. Cover and let cook 15 minutes. Serve with soup or as a meat garnish.
