Russian-inspired Knadelach (Matzo Balls)
3 eggs, well beaten
3 T canola oil (or chicken fat, for a more authentic taste)
3 T finely ground almonds
Salt, pepper, pinch sugar
9 T ground Matzo (or Matzo meal)
6 cups chicken broth (or salted water)
Mix first four ingredients well
When mixture is combined, add Matzo meal
Let Matzo mixture stand in refrigerator overnight (covered with plastic wrap or for a few hours until it becomes thick).
Shape balls the size of walnuts.
Drop balls carefully into boiling salted water or chicken broth.
Boil about 20 minutes or until tender.
Enjoy as a side dish or in chicken soup.