Ingredients
½ cup matzo meal
2 eggs, lightly beaten
2 tablespoons reserved chicken fat or vegetable oil
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons club soda or seltzer
Preparation
Mix all matzo ball ingredients in a bowl. Cover and place in the refrigerator for 30 minutes. Bring 1 ½ quarts of well-salted water to a brisk boil in a large pot. Run your hands under water so they are thoroughly wet. Form matzo balls by dropping spoonfuls of matzo ball batter approximately 1-inch in diameter into the palm of your wet hands and rolling them loosely into balls. Drop them into the simmering salt water one at a time. Reduce the heat to medium-low and cover the pot and cook them for 30 to 40 minutes.
