Mandlen For Soup
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Ingredients PESACH NOODLES 4 Eggs 4 tbsp cold water 1 tbsp matza cake meal or potato starch ½ tsp salt

Instructions

Beat eggs in bowl with fork, adding other ingredients to make thin batter.  If using potato starch, mix it first with a little of the water and then add to batter.  Beat until smooth.  Heat frying pan and grease well.  Pour a thin stream of batter into center of pan, tilting to spread around.  Cook over medium heat until lightly browned on under side.  Turn out on paper towel and continue to cook batter. Roll up each pancake and cut into thin strips to make noodles.  Drop into hot soup just before serving.

Serving Size

Serves 6 – 8.

Notes

Soup Enhancer

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .