Matza Balls

Notes: Original recipe from Grandma Tillie Block with modifications by Debra Steppel. For Passover we double the recipe to make 24.

Ingredients

2 eggs - add salt and beat well

1 tsp. chicken fat (schmaltz)

1 cup matzoh meal (or matzah that was pulverized in the food processor)

1 cup salted water or chicken soup/broth

Directions

Mix well. Cover and refrigerate for 30 minutes. Wet hands and form into 12 little (~1") balls.

Either drop in simmering soup or cook in boiling salted water for about 15 minutes.

Makes 12 balls.