Instructions: Force the cheese through a food mill. Stir in the egg yolks, salt, matzo meal and butter. Add the sugar if you want to serve the knaidlach as a dessert, but omit if they are to be served in a dairy soup. Fold in egg whites and chill 30 minutes. Moisten hands; form mixture into 2-inch balls. Cook in boiling salted water 20 minutes or until they rise to the top. Drain. Serve in soup or as a dessert with sugar, cinnamon and sour cream.

Makes about 18.

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