Matzo Balls

Oxmoor House
16 matzo balls


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4 eggs, slightly beaten
1/4 cup rendered chicken fat
1/4 cup water
1 1/2 teaspoons salt
1 cup matzo meal


Combine eggs, chicken fat, water, and salt in a medium mixing bowl; beat well. Stir in matzo meal. Cover and refrigerate at least 2 hours. Shape dough into 1 1/2-inch balls.

Created date

February 2010