Green Onion-Dill Matzo Balls

• 6 tablespoons chicken fat or pareve margarine (3/4 stick)
• 4 green onions, thinly sliced
• 4 large eggs
• 1/4 cup minced fresh dill
• 2 tablespoons club soda or seltzer
• 1 tablespoon sugar
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 1 cup unsalted matzo meal

1. Melt chicken fat in small skillet over medium-low heat.
2. Add onions and saute 30 seconds.
3. Set aside.
4. Whisk eggs and all remaining ingredients in medium bowl to blend well.
5. Stir in onion mixture.
6. Cover; chill at least 6 hours and up to 1 day.
7. Bring large pot of salted water to boil.
8. Drop matzo ball mixture by rounded tablespoonfuls onto foil, forming 16 mounds.
9. Using wet hands, shape into balls; drop into pot.
10. Cover; boil matzo balls until very tender, about 1 hour 10 minutes.
11. Transfer matzo balls to shallow dish.
12. (Can be made 1 day ahead.
13. Cover; chill.
14. Steam 15 minutes to rewarm.)

chicken, green onions, eggs, fresh dill, club soda, sugar, kosher salt, ground ginger, ground black pepper, unsalted matzo meal

Taken from www.epicurious.com/recipes/food/views/green-onion-dill-matzo-balls-103303 (may not work)