Basic Matzo Balls
Matzo balls can be feather light or dense or even heavy as a brick. It
all depends upon certain variables. Supposedly, the lightest and fluffiest
are the most desirable, but some people prefer them a bit on the chewy side.
4 T schmaltz
1 scant cup matzo meal
¼ to ½ cup water
1 tsp. salt
Combine eggs, schmaltz and matzo meal. Beat well. Add water
and salt, stirring to make a stiff batter. Cover and refrigerate for
at least two hours. When ready to cook, wet your hands and form small
balls with the batter. Drop them into salted, boiling water, cover and
cook for 30 minutes. Serves 2-4 Leftovers can be used the next
day in soup, or they can be sliced and browned in margarine as
a side dish.