Chuck's Favorite Chewy Matzoh Balls

Title:
Chuck's Favorite Chewy Matzoh Balls

Yield:
14 Balls

Categories:
Jewish




Ingredients:





     1 c  Unsalted matzoh


     1 ts Salt, scant


     3 ts Salt, for cooking water


     3    Pinches ground ginger


     2    Pinches ground nutmeg


     1    Pinch ground allspice


     1    Tiny pinch cinnamon


     4    Eggs


     4 ts Schmaltz


          (rendered chicken fat


          Or melted clarified butter)


          Warmed to liquify






 :       Mix together the matzoh meal, 1 ts salt, ginger, allspice and


 cinnamon.


 :       In a seperate bowl, whisk the eggs just to combime, then whisk in


 the liquid fat.  Stir this into the dry ingredients, then add two tb plus
2


 ts water (or soup) and combine with a few strokes. Cover and chill for 20


 minutes.


 :       With a teaspoon scoop up enough to roll between your palms into a


 large walnut size ball. Batter will be sticky, have a bowl of water to wet


 your hands.  Place the dumplings on a baking sheet, cover with plastic wrap


 and chill again for 10 minutes.


 :       In a 5-quart pot bring to a boil 3 quarts of water and 3 ts salt


 (or use soup).  Place the matzoh balls in the liquid, cover and partially


 simmer for 20 minutes. Drain and store in the refrigerator, in a tightly


 closed container.  Washington Post 3/96 Walt


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini