Matzah Ball Soup
- 6 eggs
- 2 tablespoons chicken fat
- 2 teaspoons salt
- 6 tablespoons chicken soup
- 1 cup Matzah meal
It is very important to let this mixture stay in the refrigerator for at least an hour to permit the meal to absorb the liquids.
In a 6-quart pot with a lid (a wide-mouthed pot), bring 4 quarts of salted water (1 teaspoon per quart) to a boil and reduce to a simmer. Or preferably, have available a large pot of chicken soup in which the Matzah balls can be cooked.
Try to handle the Matzah-ball mixture as quickly and gently as possible. One-by-one, drop balls (about 1 1/2 inches in diameter) into the simmering pot. Cover the pot.
Two important instructions: 1) If you want perfect and really light Matzah balls, simmering them for at least an hour and sometimes even 10 or 15 minutes longer is an absolute necessity. (Otherwise, the centers are grainy and not thoroughly cooked.) Also, use self-control and try not to lift the lid on the pot during the cooking period. Remember, you will have to adjust the heat a little bit from time to time, since you want the liquid to be simmering, not boiling.
If you cook the Matzah balls in water, rather than in chicken soup, when they are thoroughly cooked, put them into the chicken-soup pot and simmer for a little while longer, so that they absorb the flavor of the soup.