SOUP BALLS (Kneidlach)
Reading edition
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.
