Ingredients

• 1 1/2 cups matzo meal
• 1/4 cup chicken fat or shortening, melted and cooled
• 3 eggs
• 1/4 cup water

Combine the eggs, fat, matzo meal, and beat well. Add water to make a stiff batter. Cover and chill in refrigerator for two hours. Wet hands with cold water to prevent sticking, form batter into small balls, and drop into salted boiling water. Allow to boil for 15 minutes. Drain and serve in broth.