Instructions: In a medium bowl, whisk together eggs and chicken fat until combined. Whisk in 1 cup water and 1 tablespoon salt. Add matzo meal, and whisk until combined. Cover, and refrigerate overnight.

Line a baking pan with parchment paper, and bring a large, wide saucepan of salted water to a boil. Slightly dampen your fingertips, and form 2 heaping tablespoons batter into a 1 1/2-inch ball, being careful not to compress mixture too much, and place on pan. Form remaining balls.

Place a ball on a large spoon, and slide it into the boiling water. Add as many balls as will fit in pan without overcrowding; balls will double in size while cooking. When the balls float to the surface, after about 3 minutes, reduce heat to medium. Cover; cook about 45 minutes.

To test for doneness, remove a ball from water, and slice in half. The color should be light throughout. If the center is darker, cook 5 to 10 minutes more. Using a slotted spoon, transfer matzo balls to a plate. Cook the remaining balls.

Makes 20.
FOR MATZO BALLS WITH FRESH DILL: Add 4 tablespoons snipped dill to batter in step one.

FOR MATZO BALLS WITH FRESH GINGER AND NUTMEG: Add 2 teaspoons freshly grated ginger and 1/2 teaspoon freshly grated nutmeg to batter in step one.

FOR MATZO BALLS WITH SAUTEED ONIONS: Finely chop 1 medium onion, and saute in 2 tablespoons chicken fat (reserved from 6 tablespoons in recipe) over medium heat until golden and tender; let cool, and whisk into matzo batter in step one.

Yield: 20 balls

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