Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Eggs |
| 4 tablespoons | Chicken fat -- melted |
| ⅓ cup | Cold water |
| 1 teaspoon | Salt |
| 1 cup | Matzo meal |
Beat the eggs, fat, water and salt together. Stir in the matzo meal, adding just enough to make a stiff batter. Chill one hour. Form into balls and cook for 30 minutes in boiling soup or salted water. Makes about 18. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Book Recipe By : Jennie Grossinger - "The Art Of Jewish