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3 large eggs, separated
Beat egg yolks with water, salt and melted, but somewhat cooled Nyafat in a small bowl.
In a large bowl, beat egg whites until stiff. Slowly beat in egg yolk mixture. Fold in matzo meal, salt (and dill, optional). You stop adding matzo meal only when your spoon can stand alone in the center of the bowl. Start with 1 cup and add more if needed.
Chill mixture for at least 1 hour in the fridge before forming balls.
To form balls, grease the palms of your hands with melted Nyfat and roll soupspoon-sized ball until round. Drop into boiling water or chicken stock.
Cover and simmer (very low heat) for 10 minutes. Remove matzo balls from soup with slotted spoon so that all liquid drains off. Let them cool before storing them. If you leave matzo balls in the soup they will disintegrate.
Tips and Variations:
Return to soup after it has been reheated and simmer for no more than 10 minutes before serving.
A delicious variation is to add 2 tbsp. snipped fresh dill to the batter.
Author's Notes:
Posted by Caryn Bloomberg
Nutritional Info Per Serving: N/A
1 cup matzo meal, or more
1/2 tsp. salt
1/3 cup water
3 tbsp. Nyafat, melted, or vegetable oil
2 tbsp. fresh dill, snipped (optional)
Store them separately from the soup in a zip lock baggie, otherwise they will disintegrate and the soup will become a cloudy mush.
I grew up believing that it was just that my mother goofed early on in her days in the kitchen, before she really learned how to cook and that we all just liked them that way. (My father used to joke about how she couldn't boil water when they got married and he taught her everything she knew.) But my aunt recently told me that my grandmother did the same thing and that actually, my family has been making them this hard for generations. I guess it's like bagels, some like them hard, some soft.