Matzo Balls

If you're making chicken soup, you might as well make some matzo balls, too. They're a lot easier to make than you think, and you can use the flavor of the soup to enhance the flavor of the matzo balls.

Whisk together:
2 Eggs
2 Tablespoons Chicken Fat
1.5 Tablespoons Chicken Soup
1/2 Teaspoon Baking Powder
Small Pinch Salt

Add:
1/2 Cup plus 2 Teaspoons Matzo Meal
Stir matzo in until just combined- do not over mix, or your balls will be less fluffy.
Refrigerate for one hour.

Bring a large pot of water to a boil.
Roll matzo mix into one inch balls.
Boil, with pot covered, for 40 minutes.

*Chicken fat. Listen. You're not going to have a heart attack if you use it. It adds immeasurably to the flavor and texture of the matzo balls. So just use it. The best thing to do is to skim it from the top of the soup.