One of Ethel's favourite accessories for piping hot chicken soup. Straight up or stuffed - it's up to you.

2 beaten eggs
2 tablespoons of chicken fat
1 ½ cups medium matzo meal
1 dessertspoon ground almonds
1 cup boiling water
1 teaspoon salt & pepper

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Mix together thoroughly the softened fat and eggs, add boiling water, matzo meal, ground almonds and seasoning then mix thoroughly.

Allow to cool, then refrigerate for several hours.

Wet hands then roll mixture into balls and cook gently in boiling chicken soup for 15 minutes.

For stuffed Kneidlach - mixture as before plus ¼lb cooked meat finely minced plus one small grated onion seasoned and lightly fried together. Put in the centre of the Kneidlach and cook as before.