Instructions: Mix together the matzoh meal, 1 ts salt, ginger, allspice and cinnamon.

In a seperate bowl, whisk the eggs just to combime, then whisk in the liquid fat. Stir this into the dry ingredients, then add two tb plus 2 ts water (or soup) and combine with a few strokes. Cover and chill for 20 minutes.

With a teaspoon scoop up enough to roll between your palms into a large walnut size ball. Batter will be sticky, have a bowl of water to wet your hands. Place the dumplings on a baking sheet, cover with plastic wrap and chill again for 10 minutes.

In a 5-quart pot bring to a boil 3 quarts of water and 3 ts salt

(or use soup). Place the matzoh balls in the liquid, cover and partially simmer for 20 minutes. Drain and store in the refrigerator, in a tightly closed container. Washington Post 3/96 Walt

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