In a large bowl, combine all ingredients except the eggs. Stir in 1 egg at a time until all 4 have been incorporated. Refrigerate several hours or overnight. Bring an 8-10 qt pot of water to the boil . Add a tablespoon of salt. Wet your hands with warm water and form the mixture into balls the size of walnuts. Drop into boiling water, cover and let simmer 30 minutes or until matzo balls are fluff y and floating at the top. Remove with a slotted spoon to bowls of hot chicken soup. Makes 20 matzo balls (serve 2 per bowl).
New York: 1988 For a modern twist, reduce the fat to 2 tbsp and add 2 more tbsp chicken soup. Substitute 1 tsp freshly grated ginger for the dry, and omit the onion and paprika.
