Matzo Ball Soup

Beat eggs. Stir in seltzer, schmaltz, and spices. Schmaltz should be melted but not too hot or it will cook the egg mixture. Gradually stir in matzo meal. Cover and refrigerate for at least 1 hour, preferably longer.

Fill pot with just enough chicken broth for the matzo balls to float when they are cooked. Bring to boil.

Make balls from the matzo batter using about two Tbs of batter per ball. Keep hands moist when making the balls so that the batter does not stick to hands.

Gently drop balls into the boiling broth. Add only enough balls so that they will not be too crowded and stick together when cooked. Cover pot and simmer briskly for 30 minutes. The balls will double in size and float to the top. Remove balls from the broth with a slotted spoon and serve in hot chicken soup.

*Note: Schmaltz is rendered chicken fat. It can be made by boiling a chicken and skimming the fat from the top of the water. The skimmed schmaltz can be frozen in plastic bags for later use.