This is the matzo ball recipe and is very light and fluffy. The secret is to keep the soup just below boiling point.
1 cup medium matzo meal
1 cup boiling water
2 tablespoons ground almonds 1 egg. lightly beaten
2 tablespoons chicken fat
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground ginger
1. Pour boiling water over the matzo meal in a bowl and stir until well blended.
2. Add the rest of the ingredients, mix well, and chill for at least 1 hour.
3. Wet your hands and make 1-inch balls with the mixture. Drop balls into boiling soup and simmer on very gentle heat, uncovered, for 15 minutes.
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