Chuck's favorite chewy matzoh balls
14 Balls
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unsalted matzoh |
| 1 | teaspoon | Salt, scant |
| 3 | teaspoons | Salt, for cooking water |
| 3 | Pinches ground ginger | |
| 2 | Pinches ground nutmeg | |
| 1 | Pinch ground allspice | |
| 1 | Tiny pinch cinnamon | |
| 4 | Eggs | |
| 4 | teaspoons | Schmaltz |
| (rendered chicken fat | ||
| Or melted clarified butter) | ||
| Warmed to liquify | ||
Directions
: 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