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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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ROSH HASHANAH RECIPES |
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NOCKERLN
(EGG DROPS) FOR CHICKEN SOUP (ROSH HASHANAH)
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Source: Jewish Holiday Kitchen
- Joan Nathan
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Makes enough for 2 quarts of soup (Meat or Parve)
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INGREDIENTS:
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2 tbsp melted chicken fat or
parve margarine
4 eggs
7-8 tbsp flour
Salt to taste
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DIRECTIONS:
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- Let melted chicken fat or margarine cool a
bit and add eggs, one at a time, beating after each addition.
- Add the flour slowly while continually
beating with a whisk or spoon. Add salt to taste.
- Drop the nockerln into boiling
soup by placing a small amount on the tip of a tsp, putting
the spoon in the soup, and leaving it in for a moment.
- Boil for 10 minutes and serve.
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KOSHER DELIGHT MAGAZINE
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