Matzoh Balls

1. 1

   Blend the fat and eggs together in a small bowl.

2. 2

   Add the matzoh meal, salt, and baking powder and blend well.

3. 3

   Add the club soda and mix thoroughly.

4. 4

   Cover and refrigerate until the mixture is firm, at least 1 hour.

5. 5

   Bring a large pot of water to a boil, and lightly salt it.

6. 6

   Using wet hands, form the mixture into balls (2 tablespoons each for 2-inch knaidlach, 1 tablespoon for 1 1/2-inch), and carefully drop them into the boiling water.

7. 7

   Do not crowd the pot.

8. 8

   Cover the pot and cook at a slow, steady boil (not a hard boil) until soft, 30 to 40 minutes.

9. 9

   Remove the knaidlach with a slotted spoon, and serve in soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.