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Matzo Balls

2 eggs, separated
1/8 teaspoon ground nutmeg
1/2 teaspoon salt (optional)
Scant 1/2 cup matzo meal
Water

Let separated eggs stand at room temperature 1 hour. In a large
mixing bowl, beat egg whites until stiff but not dry . In a small
mixing bowl, with same beater, beat egg yolks, nutmeg and salt
until yolks are pale yellow.

Fold yolks and most of matzo meal into whites, being careful not
to lose much volume. Sprinkle remaining matzo meal on top. Refrigerate,
uncovered, 30 minutes.

Bring a pot 1/2 full of water to a boil. Roll matzo balls about
the size of golf balls, in your hands, making sure there are no
cracks. Dip hands in cold water periodically to keep mixture from
sticking. Drop into boiling water where you see bubbling. Cover
partially and cook 20 minutes. Remove cover occasionally and shake
pot . Drain and place balls in Chicken Soup.

Make sure soup and matzo balls are about same temperature. Makes
6 to 8 servings.

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