Chuck s Favorite Chewy Matzoh Balls

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 1 (rendered chicken fat 1 or melted clarified butter) 1 warmed to liquify	Advertisements

Preparation
 
: 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

 

 
Servings: 14

 

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