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


  1. 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.
  2. 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.
  3. 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.