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Matzoh Balls
from the kitchen of Sharmagne Leland-St. John

2 matzohs
2 large eggs
2 tablespoons chicken stock
2 tablespoons schmalz
¼ teaspoon freshly ground black pepper
sniped chives
2 quarts chicken stock
salt

Place broken matzohs into a food processor or blender
and grind until a flour or meal has been achieved.
The 2 matzohs should yield about ½ cup. Set aside.
In a mixing bowl, whisk the eggs, the 2 tablespoons of
chicken stock and the schmaltz. Stir the matzoh meal into
the liquid ingredients. Add the pepper mixing well and set
aside while you reheat the broth.

Bring the stock to a rolling boil, then reduce the heat to a
simmer, add salt and pepper to taste.

Add the chives to the matzohs and mix once more.

Place a bowl of water close at hand to keep the hands from
sticking to the matzoh meal. Measure out one heaping table-
spoon of matzoh for each ball. Wet hands, then gently roll or
form balls. As each matzoh ball is formed, drop one at a
time into the simmering stock. It is vital to wet hands before
each ball is to be formed.

Simmer for approximately 15-20 minutes even if the balls have
floated to the top.

 

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