INGREDIENTS

INSTRUCTIONS

In a medium bowl, whisk together eggs and chicken fat until combined.
Whisk in 1 cup water and 1 tablespoon salt. Add matzo meal, and whisk
until combined. Cover, and refrigerate overnight. Line a baking pan
with parchment paper, and bring a large, wide saucepan of salted
water to a boil. Slightly dampen your fingertips, and form 2 heaping
tablespoons batter into a 1 1/2-inch ball, being careful not to
compress mixture too much, and place on pan. Form remaining balls.
Place a ball on a large spoon, and slide it into the boiling water.
Add as many balls as will fit in pan without overcrowding; balls will
double in size while cooking. When the balls float to the surface,
after about 3 minutes, reduce heat to medium. Cover; cook about 45
minutes. To test for doneness, remove a ball from water, and slice in
half. The color should be light throughout. If the center is darker,
cook 5 to 10 minutes more. Using a slotted spoon, transfer matzo
balls to a plate. Cook the remaining balls. Makes 20. FOR MATZO BALLS
WITH FRESH DILL: Add 4 tablespoons snipped dill to batter in step
one. FOR MATZO BALLS WITH FRESH GINGER AND NUTMEG: Add 2 teaspoons
freshly grated ginger and 1/2 teaspoon freshly grated nutmeg to
batter in step one. FOR MATZO BALLS WITH SAUTEED ONIONS: Finely chop
1 medium onion, and saute in 2 tablespoons chicken fat (reserved from
6 tablespoons in recipe) over medium heat until golden and tender;
let cool, and whisk into matzo batter in step one.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "20 balls"
Per serving: 1303 Calories (kcal); 30g Total Fat; (21% calories from
fat); 54g Protein; 192g Carbohydrate; 1122mg Cholesterol; 337mg
Sodium Food Exchanges: 12 1/2 Grain(Starch); 4 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

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