5 cups matzo meal

1½ tablespoons baking powder

18 large eggs

¾ cup melted pork lard or bacon fat

¾ cup FIJI Water

60–65 slices bacon, thinly sliced and cut in half Horseradish sauce, for serving

In a large bowl, combine the matzo meal and baking  powder. In a food processor, beat the eggs. While the eggs are beating, stream in the lard and FIJI Water. Pour into the matzo meal and baking powder and beat with a large whisk until incorporated, mixing well to avoid lumps. Let sit in the refrigerator for 1 hour.

 

Bring a large pot of well-salted water to a boil. Scoop cherry-size balls from the mixture. With moistened palms, roll them and drop into simmering water; cover and cook for about 30 minutes. The matzo balls will double in size. Remove and let cool.

While the balls are cooling, preheat the oven to 400°F.

Once cool to the touch, wrap each ball in half a slice of thin bacon and place on a perforated pan or rack (be sure the balls cannot fall through) set on a rimmed baking sheet. Make sure that the seam of the bacon is on the bottom of your ball so the bacon does not come loose while baking.

Bake the balls for about 20 minutes, or until the bacon is nice and crispy. Serve with horseradish sauce.

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