- 3 eggs, separated
- 3 tbsps chicken fat
- ½ tsp salt
- 3 tbsps hot water or chicken stock
- ¾ cup matzo meal
In a medium mixing bowl, whisk yolks until light and thick. Add chicken fat along with salt and chicken soup. Blend well. In a separate bowl, whisk egg whites until stiff, but not too dry. Gently fold egg whites into egg yolk mixture. Once blended, fold in the matzo meal with a rubber spatula. Refrigerate 1 hour or until batter is stiff enough to form balls. Remove a portion of matzo mix and roll into golf ball sized portions.