Title: Chuck's Favorite Chewy Matzoh Balls
Categories: Jewish
Yield: 14 Balls

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