SC - matzoh ball soup

[Seton1355 at aol.com]

Hello, Boroghul,
I think your recipe for matzoh balls looks great and I cannot improve upon it 
so I would suggest it for Orlaith.  In truth (should I admit this to a 
cooking group?)  I don't make mine from scratch. I use the *Manischevitz* 
boxed brand and the matzoh balls come out wonderful!

My sister in law makes hers from scratch and she uses oil and they come out 
like  lead. (why does oil make lead matzoh balls?)
 My family hasn't used chicken schmaltz since my last bubbie died  in 1968.  
But schmaltz probably *was* the secret ingredient!
Phillipa
<< 
 Matzoh Ball Soup:
 
 Matzoh Balls
 1 cup Matzoh Meal
 1/4 cup melted shortening or schmaltz (chicken fat) (Some may use vegetable
 oil, but I have found that it makes very dense matzoh balls.
 1/4 cup water
 1 tsp. salt
 dash white pepper
 dash black pepper
 garlic powder (this is a personal preference, I love garlic, so I add lots!)
 4 large beaten eggs.
 
 Beat the eggs and add all the ingredients except for the matzoh meal and mix
 well.
 Add matzoh meal and stir thoroughly.
 Cover and refrigerate for 20-30 minutes.
 
 get 1 1/2 - 2 quarts of water that has been salted to taste (or clear
 chicken broth) to a boil.
 Form the mixture into walnut sized balls, make sure you wet your hands with
 cold water before forming each ball. This helps keep the matzoh balls from
 disintegrating in the water/soup.  Drop balls into the water/broth.   Cover
 with lid and cook for 30 minutes.
 
 
 As I said, your mileage may vary.    I've had matzoh balls that have ranged
 in size from foosballs to tennis balls, and varying in densities that either
 float happily on top of the stock, or as Master James of Rutland once put
 it, "Sink to the bottom of the pot with a definitive 'CLANK!'"
 
 Experiment with the recipe, experiment with the recipes you find on the side
 of the matzoh meal boxes...It's one of those dishes that really doesn't have
 a right or wrong way to make it.
 
 Yours,
 
 Boroghul.