matzah balls
4 large eggs
2 T butter, melted
1/4 c club soda
1 c matzah meal
1/2 tsp salt
1/2 tsp onion powder
freshly ground black pepper
dash cayenne pepper
7 c chicken stock
Beat the eggs until light, then whisk in in the butter, club soda, salt, spices, and matzah meal. adaMix the eggs well with a fork. Add the chicken fat or oil, soda water or chicken broth, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours. In a large pot, bring the chicken stock to a boil. Moisten hands with cold water and gently form dough into 12 balls, being careful to barely work the dough. After all the balls are formed, gently drop them into the boiling stock. Return to a boil, then reduce heat. Cover and simmer for 30 minutes. Remove with a slotted spoon.
gravy
1 lb Alton’s breakfast sausage
2 T finely chopped onion
1/4 c flour
2 c chicken soup stock
2 c heavy cream
1/2 tsp nutmeg
While the matzoh is simmering, make the gravy. Brown the sausage in a skillet, crumbling the meat. Remove the sausage, reserving 6 T of the drippings (add coconut oil to the skillet if needed). Add the onions and cook until transparent. Stir in flour to make a roux, and cook until golden brown and bubbly. Stir in chicken soup stock, blending till smooth, then cream and nutmeg. Simmer until the gravy is thickened and bubbly. Return the sausage to the gravy and heat through. Serve gravy with matzoh balls for the week of unleavened bread.
