Boulettes de Paque, Knepfle, or Kneipflich

• 2 tablespoons rendered goose or chicken fat (see note), vegetable oil, or beef marrow
• 4 large eggs
• 1/4 cup water, or chicken or beef broth
• 3 teaspoons salt
• Freshly ground pepper to taste
• 1/2 teaspoon powdered ginger
• 1/4 teaspoon grated nutmeg
• 1 cup matzo meal

1. Put the fat, eggs, water or broth, 2 teaspoons salt, freshly ground pepper, the ginger, and the nutmeg in the bowl of a food processor fitted with a steel blade.
2. Add the matzo meal, and pulse just to mix.
3. Refrigerate for an hour, or overnight.
4. Bring a pot of water to a boil.
5. Add the remaining teaspoon of salt.
6. Using two teaspoons, dip one into the matzo ball mix and scoop out a spoonful, then push it with the second teaspoon into the boiling water.
7. French matzo balls have a more abstract, irregular shape than American ones.
8. Cover, and simmer for about 20 minutes.

chicken, eggs, water, salt, freshly ground pepper, powdered ginger, nutmeg, matzo meal

Taken from www.epicurious.com/recipes/food/views/boulettes-de-paque-knepfle-or-kneipflich-373937 (may not work)