MATZOTH MEAL KLEIS, No. 1

Ingredients

• 1 tablespoon Matzoth meal
• 1 each Egg
• 1/8 teaspoon Ground ginger (Quantity estimated (not specified in original recipe))
• 1/8 teaspoon Ground cinnamon (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Ground almond (Quantity estimated (not specified in original recipe))
• 1/8 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1 tablespoon Chicken fat or clarified dripping (Quantity estimated (not specified in original recipe))
• 2 pounds Ribs of beef
• 1 each Chicken
• 8 cups Water (Quantity estimated (not specified in original recipe))
• 1 each Carrot
• 1 each Onion
• 1 head Celery
• 1 each Parsley root
• 1 pinch Saffron

Instructions

1. 1In a large cooking vessel, combine the ribs of beef, chicken, and water. Add the split carrot, onion, head of celery, parsley root, pepper, salt to taste, and a pinch of saffron. Bring to a simmer and cook for 2 hours, or until the meat is tender. Remove the meat and reserve for a separate dish.
2. 2In a small bowl, beat the egg. Add the ground ginger, powdered cinnamon, ground almond, pepper, and salt. Stir in the matzoth meal.
3. 3Add the chicken fat or clarified dripping to the matzoth meal mixture and mix to form a paste. Form the paste into small balls. Gently drop the balls into the simmering Yom-tov soup and boil for 20 minutes, or until the kleis are cooked through.