Source: The Jewish Holiday Kitchen by Joan Nathan

Yield: 8 servings

MEAT FILLING:

• 1/4 lb ground beef
• 1 tbsp vegetable oil
• 2 lg egg yolks
• 2 tbsp chicken fat, softened
• 2 tbsp matzo meal, approximately
• 1 pinch salt
• 1/4 tsp cinnamon

MATZO BALLS:

• 2 lg eggs
• 2 c water
• 10 tsp chicken fat
• 1 1/4 c matzo meal, approximately
• 1 tsp salt, or to taste
• 3 qt salted water, rapidly boiling
• 2 tsp cinnamon

Saute the meat in the oil in a skillet until brown. Drain and cool and combine with the egg yolks, chicken fat, matzo meal, salt and cinnamon. Refrigerate at least one hour.

Beat the eggs well in a bowl. Add the 2 cups water and 6 tsp of chicken fat and mix well. Add enough matzo meal and salt to make a soft mass. Refrigerate at least one hour.

Divide the matzo meal mixture into 8-10 balls of equal size. Flatten, then and place 1 tsp of meat filling in the center of each. Enclose the filling, pinch the edges together and form into balls.

Place the matzo balls into the 3 qts of rapidly boiling salted water and simmer 20 minutes.

Preheat the oven to 400 degrees F.

Drain the matzo balls and place in a pan greased with chicken fat; cover with remaining 4 tsp chicken fat and sprinkle with cinnamon. Bake 15-20 minutes or until slightly browned.

Serve with chicken soup.