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Matzah Balls (Knaidlach)

4 eggs
1/2 cup water
1 cup matzah meal
1/3 cup melted chicken fat plus another amount unmelted for hands
1 tsp. salt
Dash of black pepper

Beat eggs with mixer until light and fluffy.

Add water, melted fat, salt and pepper to the beaten eggs. Mix
well.

Add matzah meal and stir thoroughly.

Place bowl in refrigerator and let stand about 1/2 hour. While
the mixture in the refrigerator, start a pot of water, add 1
tablespoon salt and heat to boiling -- use a LARGE stock pot.

Rub some unmelted chicken fat on your hands, then form balls with
the mixture. Place balls in gently rolling, boiling water. Cover
the pot between each addition. This amount should make 9 or 10
balls. Adjust heat to keep the water at a gentle roll. Keep the
pot covered all the time. Cook about 1 hour.

Remove balls from water and place in chicken soup. Let soak at
least a few hours or overnight. Serve the next day.

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