Name: Knaidlach
Yield: Makes 10 to 12 large matzoh balls
Ingredients: 3 eggs; 6 tablespoons cold water; 3 heaping teaspoons schmaltz (rendered chicken fat), solidified; Salt; Pinch of white pepper; 2/3 to 3/4 cup matzoh meal; 2 1/2 to 3 quarts water

Matzoh Balls

Although matzoh balls were usually served in soup, we were always happy to have leftovers, cooked and kept in the refrigerator, then sliced and fried in butter the next morning for breakfast. The result is not unlike semolina gnocchi.

Note:

For those who observe kosher dietary laws, it will be necessary either to fry the prepared matzoh balls in chicken fat or margarine, or to substitute melted and resolidified butter for the chicken fat when making the matzoh balls. If the latter is done, they can then be fried in butter, but they may not be used in chicken soup.

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