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Matzoh Balls

4 large eggs, separated
1/2 cup chicken stock
1/3 cup chicken fat (melted shortening), melted
1 cup matzoh meal
1 teaspoon salt
1 tablespoon chives, snipped
dash black pepper

Beat egg yolks. Add cooled chicken fat (shortening) and mix well.
Add cooled chicken stock, salt, pepper, and chives. Mix well.
Add matzoh meal and stir well.

Beat egg whites till stiff. Fold into matzoh meal mixture. Cover
and refrigerate for one hour.

Boil a pot of water with ample space. Salt the boiling water.
Shape the matzoh balls (I use an ice cream dipper) and drop into
the boiling water. Return to a slow boil and let cook, covered
for about 20 minutes.

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