Recipe - Matzo Balls With Ginger And Nutmeg

4 tablespoon Chicken soup
4 tablespoon Chicken fat, melted
2 teaspoon Salt, or to taste
One fourth teaspoon Grated nutmeg
One fourth teaspoon Powdered ginger
2 tablespoon Grated onion
2 tablespoon Chopped parsley
2 Shakes paprika
1 cup Matzo meal
4 lg Eggs

In a large bowl, combine all ingredients except the eggs. Stir in 1 egg at
a time until all 4 have been incorporated. Refrigerate several hours or
overnight. Bring an 810 qt pot of water to the boil . Add a tablespoon of
salt. Wet your hands with warm water and form the mixture into balls the
size of walnuts. Drop into boiling water, cover and let simmer 30 minutes
or until matzo balls are fluff y and floating at the top. Remove with a
slotted spoon to bowls of hot chicken soup. Makes 20 matzo balls (serve 2
per bowl).

NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books,
New York: 1988 For a modern twist, reduce the fat to 2 tbsp and add 2 more
tbsp chicken soup. Substitute 1 tsp freshly grated ginger for the dry, and
omit the onion and paprika.

Recipe by: Joan Nathan Posted to MCRecipe Digest V1 #552 by "Master Harper
Gaellon" gaellon@inch.com on Apr 4, 1997