So here's the stuff from last chapter, they aren't a necessity, but they taste great
Ingredients
1 cup matzo meal
3 teaspoon baking powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
2 pinches of salt
1 pinch of pepper
3-4 eggs (depends on the size, add the fourth if mixture seems too dry)
1/4 cup olive oil
In a bowl mix all the dry ingredients well, make a well in the center and add your wet ingredients into there, mix with a fork/your hand, whatever works for you, refrigerate for 10 minutes then take very small amounts and form balls the size of your finger nail, and put into boiling broth, wait for the first one to float before adding the next one if you do this property, they will grow to 2 or 3 times their original size and will be super fluffy, if you don't give them time to float up or at least 7 seconds between each one they will be dence in the middle, or you made them too big, but either way they are still delish.
Let them cook in the broth for 10 minutes covered, and enjoy.
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recipe book
Non-Fictionthese are some recipes that I either learned from my grandmother or modified from cookbooks, just thought maybe someone might find these useful.
