I didn't know schmaltz, but its the proper name for the chicken fat in Matzo balls I bet.
Soooooo.... with an inquiring mind I step out on the internet highway looking for info to verify my assumption and low and behold to my surprize a Rhulman recipe! I have only had Matza ball soup once when it was great totally delicious (I won't bore you with a fantastic story here), the other times it was sort of a sad attempt with thick heavy dough.
I found this and have got to try it now. So I wonder, Case have you made it before?
Thanks Case, for leading me to inlightenment!
Oo Oo Oo Oo........ why couldn't you use the schmaltz AND the crisp fried chicken skins with the brussel sprouts? Maybe the skin wouild lose it crispness.... <sighs>
Edited by Foamheart - 10/16/14 at 9:29am