2 Eggs
2 tb Chicken fat; or vegetable
-oil
1/2 c Matzo meal
1 ts -Salt
1 1/2 ts Dill, fresh; chopped
2 tb Chicken soup; or water
"Daliah Organ says that secret to making them fluffy
is refrigerating the for at least 2 hours before
shaping them, then cooking them for 1 hour. Her whole
family loves them, except Johnny,who likes matzo balls
hard. For him, she removes a few after 1/2 hour of
cooking. Dalian flavors them differently, according to
her mood. Instead of the dill, she sometimes uses 1/2
tsp of cinnamon and 1 tsp of sugar and sometimes uses
ground green cardamom seeds. As it has more flavor,
Daliah likes to use chicken fat rather than vegetable
oil. She prefer Streit's matzo meal. The water that
she cooks the matzo balls in is always well seasoned.
She serves at least 2 per person." Combine eggs with
chicken fat or oil. In another bowl, combine matzo
meal, salt and dill. Stir 2 mixtures together, Add
chicken soup or water. Refrigerate at least 2 hours or
overnight. Shape mixture (it should be like dough)
into golf-ball sized balls, moistening hands with
water to prevent sticking. Drop balls into large pot
of boiling water seasoned with salt and pepper. (The
more matzo balls you are cooking the larger the pot
should be.) Reduce heat, cover and simmer 1 hour.
After cooking, matzo balls should be the size of
meatballs. Remove matzo balls from water and place in
chicken soup to absorb flavor. MAKES: 4-6 SERVINGS
