Knaidlach (Matzo Balls)

ingredients

• 3 eggs
• 1/3 cup cold water
• 3 heaping teaspoons schmaltz (rendered chicken fat), solidified
• Salt
• Pinch of white pepper
• 1 cup matzoh meal
• 3 quarts water

directions

Beat the eggs lightly with cold water. Add the chicken fat and stir until the fat dissolves. Add 1/2 teaspoon salt and a pinch of pepper.

Gradually beat in the matzoh meal, 2 tablespoons at a time, proceeding slowly as it thickens so you do not add too much. The mixture should be as thick as light mashed potatoes, and just a little soft and spongy. Add salt and pepper as needed. Chill for 6 hours.

Half an hour before serving time, bring 3 quarts of water to a boil. Add a handful of salt, as for pasta.

With wet hands, or 2 tablespoons dipped intermittently in cold water, shape the mixture into balls about 1 inch in diameter. Drop gently into the boiling water, cover pot loosely, and let boil at a moderately brisk pace for about 25 minutes.

When 1 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. Serve in hot chicken soup.

Variation: To make fried matzoh balls, chill the cooked balls overnight. In the morning, cut into slices between 1/4 and 0.5 inch thick and fry slowly in hot butter or margarine, turning so both sides become golden brown and the slices are thoroughly heated.

Note: For those who observe kosher dietary laws, it will be necessary either to fry the prepared matzoh balls in chicken fat or margarine, or to substitute melted and resolidified butter for the chicken fat when making the matzoh balls. If the latter is done, they can then be fried in butter, but they may not be used in chicken soup.