Submitted by Lynn Newman
Matzo Balls
4 eggs, beaten
1/2 Cup water
1 or 2 Tablespoons of chicken fat
1 Cup of matzo meal
1 Teaspoon salt
Dash pepper
Stir together all of the ingredients in a bowl and refrigerate for 1 hour. Wet hands, bring water to a boil. Add salt. Make balls the size of a walnut. Cook slowly for 20 minutes.