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  Recipe Home » Jewish » Chuck's Favorite Chewy Matzoh Balls
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  Chuck's Favorite Chewy Matzoh Balls
  Category: Jewish
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 242
Ingredients:
1 cup Unsalted matzoh
1 tsp Salt, scant
3 tsp Salt, for cooking water
3 Pinches ground ginger
2 Pinches ground nutmeg
1 Pinch ground allspice
1 Tiny pinch cinnamon
4 Eggs
4 tsp Schmaltz
(rendered chicken fat
Or melted clarified butter)
Warmed to liquify
Instructions:
: Mix together the matzoh meal, 1 ts salt, ginger, allspice and
cinnamon.
: In a seperate bowl, whisk the eggs just to combime, then
whisk in the liquid fat. Stir this into the dry ingredients, then
add two tb plus 2 ts water (or soup) and combine with a few strokes.
Cover and chill for 20 minutes.
: With a teaspoon scoop up enough to roll between your palms
into a large walnut size ball. Batter will be sticky, have a bowl of
water to wet your hands. Place the dumplings on a baking sheet,
cover with plastic wrap and chill again for 10 minutes.
: In a 5-quart pot bring to a boil 3 quarts of water and 3 ts
salt (or use soup). Place the matzoh balls in the liquid, cover and
partially simmer for 20 minutes. Drain and store in the refrigerator,
in a tightly closed container. Washington Post 3/96 Walt
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