• 4 large eggs
• 1 recipe Olive Oil Schmaltz
• About 3-5 tbsp chicken broth, preferably homemade, or good-quality low-sodium canned
• About 1 tsp salt or to taste
• Freshly ground black pepper

• 1 cup matzoh meal (you can substitute up to ¼ cup finely ground skinned almonds for an equal quantity of matzoh meal).
• 3 tbsp finely minces fresh dill or parsley and/or 2 pinches of ginger (optional).
• 1 recipe Classic Chicken Soup

1. In a large mixing bowl, beat the eggs and schmaltz well until light and foamy. Whisk in 3 tbsp broth. Stir the salt, pepper to taste, and matzhoh meal into the egg mixture. Stir in the optional seasonings, if using. Let the batter stand for a few minutes; the matzoh meal will begin to absorb the liquids.  Stir well but don't overbeat. The batter should be rather soft. If it seems too dry, stir in another 1-2 tbsp broth. Cover the mixture and refrigerate for at least 2 hours or up to 24 hours, so the matzoh meal can fully absorb the liquids and seasoning.
   
   
2. Bring 4 quarts of water and 1½ tbsp salt to a boil in a large wide pot.
   
   
3. Shape the batter into walnut- or olive-size balls, and place on a platter. When the water comes to a rapid boil, reduce the heat. Carefully slide the balls in one at a time. Or you can form the balls using two spoons and drop them right into the water. Don't crowd the pot - if necessary, prepare the matzoh balls in two batches or use tow pots.  When the water returns to a gentle boil, immediately cover the pot tightly and lower the heat to a simmer. Cook over low heat for 35-45 minutes, without removing the lid. Test for doneness: remove a matzoh ball and cut in in half. It should be tender, fluffy, and completely cooked through. If it isn't, continue cooking for a few more minutes.
   
   
4. Remove the matzoh balls gently with a skimmer of a large slotted spoon - they are too fragile to pour into a colander. To serve, heat the chicken soup, add the matzoh balls, and simmer until they are heated through. Ladle into warmed shallow bowls and serve immediately. Or cover the drained matzoh balls with some broth and set aside for a few hours until you ready to heat them.

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