Mix together schmaltz
, stock, truffle oil, salt, and eggs
. Thoroughly mix in matzo meal
. Refrigerate for 1 hour. Form into golf balls and stuff with a teaspoon of shiitake gribenes in the center, and cook, covered, in 2 quarts of boiling chicken stock for 20 minutes until light as a feather but also heavy as a cannon ball.
You may substitute duck
schmaltz (not ortelon schmaltz, it's too bony) You can use a little more salt, but it's not good for you.