Preparation / Directions:
The recipe on the Manischewitz matzah meal is dynamite and I just add chopped onion, garlic and parsley (and sometimes chives).
Combine the egg yolks with salt, pepper and cinnamon. In another bowl, eat the egg whites until stiff but not dry. Fold them slowly into the egg yolk mix with a rubber spatula. Slowly fold in the matzah meal, 1/4 cup at a time - it should be absorbed but still hold air and not become thick like paste. Cover the matzah dough and refrigerate at least 1 hour.
Bring a large pot of water to boil. Moisten your hands and form the matzah dough into balls, dropping them into the boiling water. Cover the pot and lower the heat to a simmer. Cook for about 40 minutes. Remove the matzah balls with a slotted spoon and cool. Just prior to serving, add to chicken stock and simmer until hot.
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