Homemade Matzoh Balls

• 2 large egg yolks
• 1/4 cup rendered chicken fat (see Notes), melted but not hot
• 1/2 cup warm Chicken Stock or canned low-sodium chicken broth
• 3/4 to 1 cup matzoh meal
• 1/2 teaspoon baking powder (optional)
• 2 tablespoons grated onion
• 1 tablespoon chopped mixed fresh herbs, such as flat-leaf parsley, dill, and chervil leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coarsely ground black pepper
• 3 large egg whites
• 5 quarts Chicken Stock, water, or a combination of both

1. Combine the egg yolks and chicken fat in a large bowl and beat with an electric mixer on medium speed until thickened.
2. Add 1/2 cup warm chicken stock and continue beating.
3. Mix in the matzoh meal, baking powder (if desired), onion, herbs, salt, and pepper.
4. Set aside.
5. In a medium-size bowl using clean beaters, beat the egg whites with the mixer at medium-high speed until they reach soft peaks.
6. Using a rubber spatula, fold the whites gently but thoroughly into the matzoh mixture, then refrigerate, covered, for 1 hour.
7. Place the chicken stock in a large stockpot and bring to a boil over mediumhigh heat.
8. Use your hands to roll the matzoh mixture into balls slightly smaller than a Ping-Pong ball (matzoh balls expand as they cook).
9. When the stock is boiling, reduce the heat and carefully lower the matzoh balls into the liquid.
10. Poach the matzoh balls in the simmering stock until they float to the surface, 15 to 20 minutes.
11. Remove them from the stock and keep warm until youre ready to serve.
12. If youre making them a day in advance, transfer the matzoh balls to a storage container and refrigerate, covered, until youre ready to reheat them in the soup.

egg yolks, chicken, chicken, meal, baking powder, onion, herbs, kosher salt, ground black pepper, egg whites, chicken

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