INGREDIENTS

INSTRUCTIONS

"Although matzoh balls were usually served in soup, we were always
happy to have leftovers, cooked and kept in the refrigerator, then
sliced and fried in butter the next morning for breakfast. The result
is not unlike semolina gnocchi."  Beat the eggs lightly with cold
water. Add the chicken fat and stir  until the fat dissolves. Add 1/2
teaspoon salt and a pinch of pepper.  Gradually beat in the matzoh
meal, 2 tablespoons at a time, proceeding  slowly as it thickens so you
do not add too much. The mixture should  be as thick as light mashed
potatoes, and just a little soft and  spongy. Chill for 5 to 7 hours.
Half an hour before serving time, bring 2-1/2 to 3 quarts of water to
a boil. Add a handful of salt, as for pasta.  With wet hands, or two
tablespoons dipped intermittently in cold  water, shape the mixture
into balls about 1 inch in diameter. Drop  gently into the boiling
water, cover the ot loosely, and let boil at  a moderately brisk pace
for 25 minutes.  When one ball tests done (cut it open and see if it is
light and  cooked all the way through), remove all carefully with a
slotted  spoon. Serve in hot chicken soup.  To make fried matzoh balls,
chill the cooked balls overnight. In the  morning, cut into slices
between 1/4 to 1/2 inch thick and fry slowly  in hot butter or
margarine, turning so both sides become golden brown  and the slices
are thoroughly heated.  Note: For those who observe kosher dietary
laws, it will be necessary  either to fry the prepared matzoh balls in
chicken fat or margarine,  or to substitute melted and resolidified
butter for the chicken fat  when making the matzoh balls. If the latter
is done, they can then be  fried in butter, but they may not be used in
chicken soup.  Source: "From My Mother's Kitchen," by Mimi Sheraton
Posted to Bakery-Shoppe Digest by "Peggy L. Makolondra"
<pmakolon@mail.wiscnet.net> on Feb 07, 1998

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