Grandma Rose's Matzo Balls

Recipe Ingredients

2		Eggs (large)
2 tablespoons	30ml	Rendered chicken-flavored vegetable fat,
		Or soft margarine
1/2 cup	31g / 1.1oz	Warm chicken soup or water
3 teaspoons	15ml	Sea salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1/4 teaspoon	1.3ml	Ground ginger - (optional)
1/4 cup	36g / 1.3oz	Ground almonds
1 cup	237ml	Matzo meal

Recipe Instructions

Whisk the eggs until fluffy, then stir in the soft fat, the warm soup or water, 1 teaspoon of the salt, pepper, ginger, ground almonds and matzo meal. Mix thoroughly. The mixture should look moist and thick but not quite firm enough to form into balls. If too soft, add a little more meal; if too firm, add water 1 teaspoon at a time until you have the right consistency. Chill for at least 1 hour, but overnight will do no harm. The mixture will then firm up.

Half-fill a 3-quart cooking pot with water and bring to a boil, then add 2 teaspoons of sea salt. Remove matzo mixture from the refrigerator. With wet hands, take pieces the size of large walnuts and roll between the palms into balls. Drop these balls into the boiling water and reduce the heat until the water is simmering. Cover and simmer for 30 minutes without removing the lid. Strain the matzo balls from the water with a slotted spoon and lower into the simmering soup. You can cook the matzo balls in chicken soup rather than in water. They will absorb some of the soup but with it also its delicious flavors.

Place two matzo balls into each soup bowl and ladle chicken soup over them.

Thie recipe yields 6 to 8 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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