-
1
Beat the eggs lightly with cold water.
-
2
Add the chicken fat and stir until the fat dissolves.
-
3
Add 1/2 teaspoon salt and a pinch of pepper.
-
4
Gradually beat in the matzoh meal, 2 tablespoons at a time, proceeding slowly as it thickens so you do not add too much.
-
5
The mixture should be as thick as light mashed potatoes, and just a little soft and spongy.
-
6
Add salt and pepper as needed.
-
7
Chill for 5 to 7 hours.
-
8
Half an hour before serving time, bring 2 1/2 to 3 quarts of water to a boil.
-
9
Add a handful of salt, as for pasta.
-
10
With wet hands, or two tablespoons dipped intermittently in cold water, shape the mixture into balls about 1 inch in diameter.
-
11
Drop gently into the boiling water, cover pot loosely, and let boil at a moderately brisk pace for about 25 minutes.
-
12
When one ball tests done (cut it open and see if it is light and cooked all the way through), remove all carefully with a slotted spoon.
-
13
Serve in hot chicken soup.
-
14
To make fried matzoh balls, chill the cooked balls overnight.
-
15
In the morning, cut into slices between 1/4 and 1/2 inch thick and fry slowly in hot butter or margarine, turning so both sides become golden brown and the slices are thoroughly heated.
