MATZOH BALLS (KNAIDLECH)

• 3 eggs
• 3 tablespoons chicken fat
• 1/2 teaspoon salt
• 3 tablespoons hot water or chicken soup
• 3/4 cup matzoh meal

Separate the eggs

Beat the yolks until light colored and thick.

Add the chicken fat, which should be at room temperature, and the salt and water or soup.

Beat the whites until stiff but not too dry. Fold in.

Fold in the matzo meal.

Refrigerate the batter for about I hour, or until batter is thick enough to form balls.

Drop the balls carefully into 2 quarts of boiling salted water or hot soup. Cover and cook for 25 minutes.

Add Matzoh Balls to soup.

Cook for another 15 or 20 minutes in the soup.