Yield: About 12 large, soft matzah balls

Ingredients:

• 4 large eggs
• 2 tablespoons chicken fat or vegetable oil
• 1/2 cup seltzer or club soda
• 1 cup matzah meal
• Salt and freshly ground pepper to taste

1. Mix the eggs well with a fork. Add the chicken fat or oil, soda water, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours.

2. Dip your hands in cold water and make about 10 balls slightly smaller than Ping-Pong balls.

3. Bring water to a boil in a large pot. Add salt and place the matzah balls in the water. Cover and simmer about 30 minutes or until soft.

Tip: You can make this ahead. After cooking the matzah balls place them in the warm soup and freeze. The liquid keeps them fluffy. Defrost the soup, reheat, and serve. If you like them more al dente, use large eggs and cook a shorter time.

Note: To reduce the cholesterol in this recipe,use 2 egg whites and 2 whole eggs as well as canola oil.