*  Exported from  MasterCook II  *
 Recipe By     : Ilana Cohney
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pesach                           Shabbos Recipes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    egg
    1      tablespoon    oil -- per egg
    3      tablespoons   water -- per egg
           pinch         salt
           pinch         pepper
    1      teaspoon      sugar (optional) 
    1      tablespoon    ginger -- generous amount
                         matza meal -- as required
 Mix all the ingredients together except matza meal, allowing one egg for
 person. (This gives a generous amound of knedleigh per person, you may want
 to do less)   Then add as little matza meal as possible until mixture hold
 together VERY lightly.  Put in fridge a few hours.  Add only enough matza
 meal to make it possible to form balls.  Wet hands and don't worry too much
 about making them perfectly round.  Drop into boiling soup or water.  I
 usually make up a simple soup of water and a soup cube and then keep these
 hot in a seperate saucepan.  Transfer them into your proper  chicken soup
 pot just before serving.  Otherwise you may find that the
 knedleigh drink up all your soup.
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