This bacon-wrapped matzoh ball recipe is courtesy of Ilan Hall. Enjoy!
5 cups matzoh meal
1 1/2 tablespoons baking powder
18 large eggs
3/4 cup rendered lard or bacon fat
3/4 cup FIJI Water
Strips of bacon
Kewpie mayonnaise (Japanese mayo) or horseradish sauce, for serving
- Preheat the oven to 400°. In a large bowl, combine the matzoh meal with the baking powder. In a food processor, beat the eggs. While the eggs are beating, slowly pour in the lard and FIJI Water. Using a large whisk, incorporate the wet ingredients into the bowl of dry ingredients and mix well to avoid lumps. Let chill in a refrigerator for 1 hour.
- Prepare a large pot of well-salted boiling FIJI Water. With moistened hands, roll out cherry-size balls of matzoh and immediately place into the pot. Let simmer for about 30 minutes, until they have doubled in size. Remove and let cool.
- Once cool to the touch, wrap each ball in half a slice of thin bacon. Place the balls, seam side down, on a rimmed baking sheet and bake for about 20 minutes, until the bacon is crispy. Serve with kewpie mayonnaise or horseradish sauce.