Matzoh Balls

photo taken by megabeth, on April 11, 2009, CC licensing

- 5 tablespoons of chicken fat
- 5 eggs
- Salt, freshly ground pepper
- 1 cup matzoh meal, plus a bit more in order to make a stiff mixture.

Beat with an electric hand mixer the chicken fat with the eggs, add salt, pepper and matzoh meal. Mix well. You should have a fairly stiff mixture.

Now the trick is: put into a covered bowl until the next day.

Next day: form small balls (I make mine somewhat smaller than golf balls). If the mixture is sticky, wet your hands with cold water. Do not treat the mixture gently, but roll in your hands to make a firm ball.

Meanwhile, bring a pot of salted water to a rapid boil. Add the matzoh balls one at a time, and cook uncovered with a fair boil for around 25 minutes. Remove one and test it - making sure that the inside is not hard.

Drain, cool, and then store in the cooled soup. When you serve it, your soup will have nothing in it save the carrots, matzoh balls, and a great deal of love.

Sephardic or Askhenazi