Knaidlech (Matzoh Balls)

Recipe Description

Recipe Ingredients

3 eggs
3 tablespoons chicken fat
½ Teaspoon Salt
3 tablespoons hot water or chicken soup
¾ cup matzoh meal

Instructions

Separate the eggs, beat the yolks until light colored and thick. Add room temperature chicken fat along with the salt, water or soup. Beat the egg whites stiff and fold in. Fold in the matzo meal. Refrigerate the batter for about 1 to 1 ½ hours or until batter is thick enough to form into balls. Carefully drop the balls into 2 quarts of boiling salted water. Cover and cook for 25 minutes. Remove from boiling water and thoroughly drain before adding to the soup. Cook for another 15 to 20 minutes in the soup before serving.