KNAIDLACH (MATZO BALLS)

Knaidlach (Matzo Balls) image

Provided by Esther Hardman

Time 55m

Number Of Ingredients 6

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4 large eggs
1/3 c schmaltz, recipe posted or use 1/3 cup of vegetable oil
1/4 tsp salt
1/4 tsp freshly ground pepper or even better, white pepper
1 Tbsp baking powder
1 1/3 c matzo meal, can be found in market's kosher section

Steps:

1. Crack eggs into a large bowl and beat with a fork to mix thoroughly. Beat in the schmaltz, salt, pepper and baking powder. Stir in matzo meal, then mix vigorously with a wooden spoon until completely blended and very stiff. Cover with plastic wrap and refrigerate for 30 minutes.
2. Fill a large pot 3/4 full of water and add 1 tablespoon salt, bring to a boil. Wet hands with cold water so the batter doesn't stick, shape a bit of mixture into balls the size of ping-pong ball. They will double in size when cooked. Gently place in boiling water, decrease heat so that water simmers briskly and cover pot. Cook for 25 minutes, don't remove lid. Remove balls from water and serve with the chicken soup.