Matza Ball soup
I've been following the shmaltz thread on Egullet I knew I had the perfect use for my frozen shmaltz. For those that dont know, shmaltz is an animal fat, in this case chicken. Usually, when I make matza ball soup, I refridgerate the soup overnight and skim off the fat. However, since Robin is under the weather, I used the frozen shmaltz to make these matzaballs. I'm happy to report they came out light and fluffy.