Hard matzoh balls
My family's traditional chewy matzo ball recipe - from a 1936 Settlement Cookbook!:
2 TB chicken fat (I use oil)
1 egg, slightly beaten
1 ts salt
1 c. matzo meal
1 c. boiling water
(recipe also calls for pepper and nutmeg to taste, 1 1/2 ts. chopped parsley - my family has never used these.)
Pour boiling water over matzo meal mixed with salt, stir until water is absorbed. This will seem dry, but just mix well and don't add more water. Add fat, then egg (and additional seasonings, if used.) Mix well, refrigerate at least 1 hour. (dough works better thoroughly chilled)
Roll into walnut-sized balls (moisten hands with cold water to roll without dough sticking) and drop into boiling soup or salted water. Cover and simmer about 20 minutes. Balls will float.
Recently I have been substituting whole wheat matzo meal for all or 1/2 of the matzo meal with excellent results.
Hope your better half enjoys!