From The Jewish Holiday Kitchen, by Joan Nathan
- Meat Filling:
- ¼ lb. ground beef
- 1 Tablespoons vegetable oil
- 2 large egg yolks
- 2 Tablespoons chicken fat, softened
- Approx. 2 Tablespoons matzah meal
- 1 pinch salt
- ¼ teaspoon cinnamon
- 2 large eggs
- 2 cups water
- 10 teaspoons chicken fat
- Approx. 1¼ cups matzah meal
- 1 teaspoon salt, or to taste
- 3 quarts salted water
- 2 teaspoons cinnamon
- Saute the meat in the oil in a skillet until brown.
- Drain, cool, and combine with the egg yolks, chicken fat, matzah meal, salt and cinnamon.
- Refrigerate at least one hour.
- Beat the eggs well in a bowl. Add the 2 cups water and 6 tsp of chicken fat and mix well.
- Add enough matzah meal and salt to make a soft mass.
- Refrigerate for at least another hour.
- Bring 3 quarts of salted water to a rapid boil
- Divide the matzah meal mixture into 8-10 balls of equal size.
- Flatten the balls, then and place 1 tsp of meat filling in the center of each. Enclose the filling, pinch the edges together and form into balls.
- Place the matzah balls into the rapidly boiling salted water and simmer 20 minutes.
- Preheat the oven to 400°F.
- Drain the matzah balls and place in a pan greased with chicken fat; cover with remaining 4 tsp chicken fat and sprinkle with cinnamon.
- Bake 15 to 20 minutes or until slightly browned.
Serve with chicken soup.