YIELD: 2 SERVINGS
4 quarts water
⅓ teaspoon salt
¼ teaspoon white pepper
1 cup matzoh meal
4 large whole eggs, room temperature
¾ cup chicken stock
¼ cup chicken fat
1. In a large pot over medium–high heat, bring the water to a boil and add the salt and pepper.
2. In a large bowl, mix together the matzoh meal, eggs, stock, and fat. Stir until well combined.
3. Using a 2-inch ice cream scoop, form the mixture into balls. Gently drop each matzoh ball into the boiling water and poach them for 5 minutes, until they float to the surface. Remove from the pot and set aside.
