4 large eggs
2 tablespoons chicken fat or vegetable oil
1/2 cup seltzer, club soda, or chicken broth
1 cup matzah meal
Salt and freshly ground pepper to taste
Mix the eggs well with a fork.
Add the chicken fat or oil, soda water, matzah meal, and salt and pepper and mix well.
Cover and refrigerate for several hours.
Dip your hands in cold water and make about 12 balls slightly
smaller than Ping-Pong balls.
Bring water to a boil in a large pot. Add salt and place the matzah balls in the water.
Cover and simmer about 30 minutes or until soft.
Yield: about 12 large, soft matzah balls
Store the matza balls in the soup or water; you can also freeze them individually.
Note: To reduce the cholesterol in this recipe, use 2 egg whites and 2 whole eggs as well as Safflower or cottonseed oil.
(Canola oil can be used for non-Passover use.)