• 4 large eggs
• 4 tablespoons schmaltz (rendered chicken fat) or vegetable oil
•4 tablespoons chicken stock
• 1 cup matzo meal
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 teaspoon salt
• 1/4 teaspoon coarse ground black pepper
• Using a spoon, gently mix the eggs, schmaltz, stock, matzo meal, nutmeg, ginger in a large bowl.
• Season with salt and 2 to 3 grinds of pepper.
• Cover and refrigerate until chilled, at least an hour or overnight.
• To shape and cook the matzo balls, bring a wide, deep pot of lightly salted water to a boil.
• With wet hands, take some of the mix and mold it into the size and shape of a golf ball.
• Gently drop it into the boiling water, repeating until all the mix is used.
• Cover the pan, reducing heat to a lively simmer.
• Cook for about 20 minutes for al dente matzo balls, or closer to 45 for lighter matzo balls. (To test their readiness, remove one with a slotted spoon and cut in half. The matzo ball should be the same color and texture throughout.)
Note: Do not cook the matzo balls in the soup. The matzo balls can absorb a lot of the soup, changing their texture. But more important, they may break up and leave some debris in the broth.