CHUCK'S FAVORITE CHEWY MATZOH BALLS

      Title: CHUCK'S FAVORITE CHEWY MATZOH BALLS
  Categories: Jewish
       Yield: 14 Balls
  
       1 c  Unsalted matzoh
       1 ts Salt, scant
       3 ts Salt, for cooking water
       3    Pinches ground ginger
       2    Pinches ground nutmeg
       1    Pinch ground allspice
       1    Tiny pinch cinnamon
       4    Eggs
       4 ts Schmaltz
            (rendered chicken fat
            Or melted clarified butter)
            Warmed to liquify
  
   :       Mix together the matzoh meal, 1 ts salt, ginger, allspice and
   cinnamon.
   :       In a seperate bowl, whisk the eggs just to combime, then
   whisk in the liquid fat.  Stir this into the dry ingredients, then
   add two tb plus 2 ts water (or soup) and combine with a few strokes.
   Cover and chill for 20 minutes.
   :       With a teaspoon scoop up enough to roll between your palms
   into a large walnut size ball. Batter will be sticky, have a bowl of
   water to wet your hands.  Place the dumplings on a baking sheet,
   cover with plastic wrap and chill again for 10 minutes.
   :       In a 5-quart pot bring to a boil 3 quarts of water and 3 ts
   salt (or use soup).  Place the matzoh balls in the liquid, cover and
   partially simmer for 20 minutes. Drain and store in the refrigerator,
   in a tightly closed container.  Washington Post 3/96 Walt
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