3 eggs (or, 2 eggs and two egg whites)
1 ½ T. melted margarine or schmaltz
⅓ c. plain seltzer
¾ c. matzo meal
1 t. salt
Combine all, chill 1 hour. Shape into 16 balls, simmer in broth or water 20 minutes.
Quick Flour Knaidlach
½ c. flour
6 T. margarine
½ t. salt
Bring 4 quarts of water to a boil, drop dough in by ½ teaspoonfuls. When they rise to the top, simmer 5 more minutes, then remove with a slotted spoon.
Has anyone out there tried Egg Beaters in knaidlach? How'd it go?