Recipe provided by Ruth Loshin of the Westfield Chapter.
Loshin's Matzo Balls (Knoedel)
|½||cup cold Water|
|1||cup Matzo Meal|
|⅓||cup melted Chicken Fat or Shortening|
Beat eggs. Add water, melted fat, salt and pepper and mix well.
Add matzo meal and stir thoroughly. (Add only enough matzo meal to make a soft dough.)
Let stand for 20 minutes, to allow dough to thicken.
Form into balls and drop into a pot of boiling water (1 1/2 qts. which has been salted).
Cook for 20 minutes.