Grandma Rose's Matzo Balls

Directions

1. Whisk the Large eggs till fluffy, then stir in the soft fat, the hot soup or possibly water, 1 tsp. of the salt, pepper, ginger, grnd almonds and matzo meal. Mix thoroughly. The mix should look moist and thick but not quite hard sufficient to create into balls. If too soft, add in a little more meal; if too hard, add in water 1 tsp. at a time till you have the right consistency. Refrigeratefor at least 1 hour, but overnight will do no harm. The mix will then hard up.
2. Half-fill a 3-qt cooking pot with water and bring to a boil, then add in 2 tsp. of sea salt. Remove matzo mix from the refrigerator. With wet hands, take pcs the size of large walnuts and roll between the palms into balls. Drop these balls into the boiling water and reduce the heat till the water is simmering. Cover and simmer for 30 min without removing the lid. Strain the matzo balls from the water with a slotted spoon and lower into the simmering soup. You can cook the matzo balls in chicken soup rather than in water. They will absorb some of the soup but with it also its delicious flavors.
3. Place two matzo balls into each soup bowl and ladle chicken soup over them.
4. Thie recipe yields 6 to 8 servings.
5. Comments: You can cook matzo balls in chicken soup rather than in water. They will absorb some of the soup, and with it some of the flavors. Matzo balls may be made in advance and frzn for up to 1 month. Freeze the cooked and liquid removed balls on baking sheets till solid - about 2 hrs - and store them in plastic bags. To use, defrost for 1 hour at room temperature, then reheat in the simmering soup.