Ingredients
6 tablespoons duck fat or chicken fat (or vegetable shortening)
1 cup finely chopped onion
1 cup finely chopped celery
2 large eggs
1 can (14 1/2 ounces) chicken broth
2 teaspoons paprika
1/2 teaspoon pepper
2 1/4 teaspoons coarse salt
3 1/2 cups matzo farfel
Preparation
Preheat oven to 375 degrees. Melt fat in a medium skillet over medium-high heat. Add onion and celery; cook 8 minutes. Let cool. Whisk together eggs, broth, 1 1/4 cups hot water, spices, and salt. Stir in farfel and onion mixture. Spoon into 10 (1/2-cup) ramekins. Bake until set, 30 to 35 minutes.
