<http://schema.org/recipeInstructions>
"Blend the fat and eggs together in a small bowl. Add the matzoh meal, salt, and baking powder and blend well. Add the club soda and mix thoroughly. Cover and refrigerate until the mixture is firm, at least 1 hour. Bring a large pot of water to a boil, and lightly salt it. Using wet hands, form the mixture into balls (2 tablespoons each for 2-inch knaidlach, 1 tablespoon for 1 1/2-inch), and carefully drop them into the boiling water. Do not crowd the pot. Cover the pot and cook at a slow, steady boil (not a hard boil) until soft, 30 to 40 minutes. Remove the knaidlach with a slotted spoon, and serve in soup."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.chowhound.com/recipes/knaidlach-matzoh-balls-27902>