Рецепт Classic Matzo Balls
by Global Cookbook

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In a medium bowl, whisk together Large eggs and chicken fat till combined. Whisk in 1 c. water and 1 Tbsp. salt. Add in matzo meal, and whisk till combined. Cover, and chill 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 Tbsp. batter into a 1 1/2-inch ball, being careful not to compress mix too much, and place on pan. Form remaining balls.
Place a ball on a large spoon, and slide it into the boiling water. Add in 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 min, reduce heat to medium. Cover; cook about 45 min.
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 - 10 min more. Using a slotted spoon, transfer matzo balls to a plate. Cook the remaining balls.
Makes 20.FOR MATZO BALLS WITH FRESH DILL: Add in 4 Tbsp. snipped dill to batter in step one.
FOR MATZO BALLS WITH FRESH GINGER AND NUTMEG: Add in 2 tsp. freshly grated ginger and 1/2 tsp. freshly grated nutmeg to batter in step one.
FOR MATZO BALLS WITH SAUTEED ONIONS: Finely chop 1 medium onion, and saute/fry in 2 Tbsp. chicken fat (reserved from 6 Tbsp. in recipe) over medium heat till golden brown and tender; let cold, and whisk into matzo batter in step one.
Yield: 20 balls