| 1 | "daliah organ says that secret to making them fluffy is refrigerating the for at least 2 hours before shaping them, then cooking them for 1 hour. |
| 2 | Her whole family loves them, except johnny,who likes matzo balls hard. |
| 3 | For him, she removes a few after ?hour of cooking. |
| 4 | Dalian flavors them differently, according to her mood. |
| 5 | Instead of the dill, she sometimes uses ?tsp of cinnamon and 1 tsp of sugar and sometimes uses ground green cardamom seeds. |
| 6 | As it has more flavor, daliah likes to use chicken fat rather than vegetable oil. |
| 7 | She prefer streit"s matzo meal. |
| 8 | The water that she cooks the matzo balls in is always well seasoned. |
| 9 | She serves at least 2 per person." combine eggs with chicken fat or oil. |
| 10 | In another bowl, combine matzo meal, salt and dill. |
| 11 | Stir 2 mixtures together, add chicken soup or water. |
| 12 | Refrigerate at least 2 hours or overnight. |
| 13 | Shape mixture (it should be like dough) into golf-ball sized balls, moistening hands with water to prevent sticking. |
| 14 | Drop balls into large pot of boiling water seasoned with salt and pepper. |
| 15 | (the more matzo balls you are cooking the larger the pot should be). |
| 16 | Reduce heat, cover and simmer 1 hour. |
| 17 | After cooking, matzo balls should be the size of meatballs. |
| 18 | Remove matzo balls from water and place in chicken soup to absorb flavor. |
| 19 | Makes: 4-6 servings |
