Ingredients
6
tbsp chicken fat or pareve margarine (3/4 stick)
4
green onions, thinly sliced
1/4
cup minced fresh dill
2
tbsp club soda or seltzer
1/4
tsp ground black pepper
1
cup unsalted matzo meal
Directions
1.
Melt chicken fat in small skillet over medium-low heat. Add onions and sauté 30 seconds. Set aside. Whisk eggs and all remaining ingredients in medium bowl to blend well. Stir in onion mixture. Cover; chill at least 6 hours and up to 1 day.
2.
Bring large pot of salted water to boil. Drop matzo ball mixture by rounded tablespoonfuls onto foil, forming 16 mounds. Using wet hands, shape into balls; drop into pot. Cover; boil matzo balls until very tender, about 1 hour 10 minutes. Transfer matzo balls to shallow dish. (Can be made 1 day ahead. Cover; chill. Steam 15 minutes to rewarm.)
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