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Abe Lebewohl’s Matzoh Balls




Source of Recipe


2nd Ave Deli NYC


List of Ingredients




1 tablespoon plus 1/4 teaspoon salt
4 large eggs
1/3 cup schmaltz (rendered chicken fat)
1/4 teaspoon pepper
1 tablespoon baking powder
1 1/3 cups matzoh meal



Recipe



Fill a large, wide stockpot three quarters full of water, add 1 tabelspoon of the the salt and bring to a boil.

While the water is boiling, crack the eggs into a large bowl and beat thoroughly. Beat in the schmaltz 1/4 teaspoon salt, pepper, and baking powder. Slowly stir in matzoh meal, mixing vigorously until completely blended.

Wet hands and, holding the mixture in your palms, shape perfect balls about 1 1/4 inches in diameter (they will double in size when cooked).

Gently place matzoh balls in the boiling water, and reduce heat to a simmer. Cover and cook for 25 minutes.

Remove with a slotted spoon. Serve immediately in hot chicken soup.