Matzo Balls

Recorded December 8, 2011. Adapted from a recipe by Manishevitz™.

4 large eggs
2 oz (60 g) schmaltz (rendered chicken fat) or butter
1 c (240 ml) matzo meal
2 oz (60 g) stock or water
1 t salt

In a bowl lightly beat the eggs, mix in melted fat, and then stir in the matzo meal and salt.  Add broth and mix until uniform. Cover and chill in refrigerator for at least 30 minutes, but several hours is better. Bring 4 quarts (4 liters) of salted water to a fast boil in a 6-quart (6 liters) pot with a tight-fitting cover. Moisten hands with cold water and form spoonfuls of chilled batter into one-inch (2.5 cm) balls, dropping each into rapidly boiling water as it is formed. Do not permit boiling to slow. Cover tightly and fast simmer for 30 minutes. Do NOT lift lid while cooking. Transfer matzo balls with a slotted spoon directly to hot chicken soup. Simmer a few minutes and serve. Serves four to six.