Knaidlach(Matzoh Balls) - cooking recipe

Ingredients

6 eggs, separated
1 tsp. salt
1/8 tsp. pepper
1 c. matzoh meal
2 Tbsp. melted chicken fat or margarine

Preparation

Beat egg whites until stiff.
Beat egg yolks until light.
Add salt, pepper and melted fat to beaten yolks; fold gently into egg whites.
Fold in matzoh meal one spoonful at a time.
Refrigerate at least 1 hour.
Moisten hands and form batter into walnut-size balls.
Drop into rapidly boiling soup or water.
Reduce heat and cook slowly, covered, for 30 minutes.
Serves 12.