Joan's Matzoh Balls

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Joan's Matzoh Balls

2 tbsp melted fat or oil
2 large eggs, slightly beaten
1/2 cup matzoh meal
1 tsp salt
2 tbsp soup stock or water

Mix and let stand in refrigerator about 20 minutes before putting in soup.

Gefilte fish recipe to follow as soon as I find it.

Joan
(2/15/02)


Comment:
This is the one I remember, with the fat in it.  I was told by my friend Cindy who smuggles me knishes to work once in a while that when you remove the fat from the chicken soup, save some for the matzoh balls.  I also learned from my DSIL who knows almost nothing about cooking, "buy the chicken and then go home and cook the chicken".  It tastes so much better if you don't lose it in the freezer for a month or two first.  I'm going to have to make this tomorrow, I need a good long day at home with soup on the stove. 

Marge

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