Motza Balls

DESCRIPTION:

To make the best Kneidlach you need cold hands and a fridge. Well that what my grandmother's sister said. My grandmother didn't have a fridge just a cold scullery. My family behind closed doors did not keep the Shabbat but quite a lot of traditions were kept. Kneidlach are normally eaten on the eighth day of passover. If not during passover they were eaten most Friday evening meals.

INGREDIENTS:

• 4: eggs slightly beaten

• 2: tablespoons shmaltz (chicken fat) or oil but best with shmaltz for the flavour

• 4: tablespoons chicken soup reduced

• 1: cup matzo meal. This can be bought or use Matzo crackers made into a fine flour

• 1 tsp baking powder

• 1: teaspoon kosher salt

• 1: 1/3 tsp white pepper

DIRECTIONS:

Beat eggs slightly with fork. Add other ingredients, except matzo meal, and mix. Add matzo meal gradually until thick. Stir. Refrigerate for 30 min (or when ready) in covered bowl.

When ready to make slightly wet hands and lightly form into small golf ball size. Lay on tray and return to the fridge for a further 40 min or until needed. This will make them light and fluffy.

Use a large pot into which 1 quart water seasoned with 1 tablespoon kosher salt has been added and come to a boil. place into pot, do not overcrowd them, Cook for about 30 minutes or until they come to the surface. You will get about 4 Kneidlach per each 1/4 cup of matzo meal.

"Give a man a fish and you feed him for a day. But teach a man to fish, and you saved yourself a fish, haven't you?"