Matzo Balls

5 ingredients
2 steps

Ingredients

  • 2 Tablespoons Chicken Fat, Chilled
  • 2 whole Eggs
  • 1/2 teaspoons Seasonsed Salt
  • 1/3 cups Matzo Meal, Sifted
  • 1/2 teaspoons Chopped Parsley

Directions

  1. 1
    Cream the fat, add the eggs (well beaten), season and add meal. Add parsley. Let stand overnight in the refrigerator, shape into balls about the size of a golf ball. Use ice water on the hands to roll. Boil in salted water and cook until done, maybe 20-25 minutes. Then add to hot chicken soup. Serve in soup, garnished with chopped parsley.
  2. 2
    Note: do NOT boil the matzo balls in the chicken broth.

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