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     Title: Sponge Kneidlach (Light And Easy Matzoh Balls)
Categories: Jewish
     Yield: 8 Kneidlach

     2    Eggs; separated
   1/2 c  Matzoh meal
 1 1/8 ts Salt
   1/8 ts Ginger

 Beat egg whites until stiff. Continue beating while you add yolks
 gradually, which have already been beaten. Add matzoh meal and
 spices. It is very important to let mixture stand for a few minutes
 because when you first mix the ingredients they look very fluffy but
 after a few minues the mixture becomes condensed. With a teaspoon,
 form balls and drop into salted boiling water or soup.

 Cover and cook for 15 minutes.

 Never try to make more than double the recipe at one time. The
 Kneidlach just come out too heavy.

 Recipe by Judy Glick

 Recipe FROM:
 <https://archive.org/details/the-peoples-philadelphia-cookbook>

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