Passover soup dumplings
Published January 1, 2016
Ingredients
2 cups mashed potatoes
2 eggs, lightly beaten
1/4 cup Passover cake meal
Optional: 1 tablespoon finely chopped parsley or basil
Reserve: 1 – 2 teaspoons of extra-virgin olive oil
Directions
Mix all ingredients, adding additional cake meal to form a dough that is pliable and not too sticky
Bring water to a boil in a 2 – 3 quart pot
Form small balls out of the dough and carefully slide them into the water to bring them to a boil
Use a slotted spoon to remove the dumplings from the pot as they rise to the top and transfer to a container, adding 1-2 tsp of extra-virgin olive oil