Add hot water to well beaten eggs, then add salt, pepper, chicken fat and matzah meal. Mixture should be soft.
Allow to stand until liquid is absorbed.
Drop by spoonfuls into boiling soup or water. (I use salted water. If you do this in soup, the soup will soon be clouded by matzah ball debris.)
When knaidlach begin to puff, reduce heat. Cover, simmer about 20 minutes.
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