Yield: 14 Balls
|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|
|(rendered chicken fat|
|Or melted clarified butter)|
|Warmed to liquify|
: 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