Matzoh Balls

• 2 tablespoons melted chicken fat, melted shortening, or vegetable oil
• 2 large eggs, lightly beaten
• 1/2 cup matzoh meal
• 1 teaspoon kosher salt
• 1 teaspoon baking powder (see Notes)
• 2 tablespoons club soda, chicken broth or water

1. Blend the fat and eggs together in a small bowl.
2. Add the matzoh meal, salt, and baking powder and blend well.
3. Add the club soda and mix thoroughly.
4. Cover and refrigerate until the mixture is firm, at least 1 hour.
5. Bring a large pot of water to a boil, and lightly salt it.
6. Using wet hands, form the mixture into balls (2 tablespoons each for 2-inch knaidlach, 1 tablespoon for 1 1/2-inch), and carefully drop them into the boiling water.
7. Do not crowd the pot.
8. Cover the pot and cook at a slow, steady boil (not a hard boil) until soft, 30 to 40 minutes.
9. Remove the knaidlach with a slotted spoon, and serve in soup.

chicken, eggs, meal, kosher salt, baking powder, club soda

Taken from www.cookstr.com/recipes/matzoh-balls (may not work)