Matzo Balls

Directions

1. 1
   Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt.
2. 2
   Stir in the matzo meal.
3. 3
   In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff.
4. 4
   Whisk them into the matzo mixture until it is smooth.
5. 5
   Refrigerate for at least 15 minutes, or until the mixture is thick.
6. 6
   Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop.
7. 7
   Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once.
8. 8
   Remove and serve hot in chicken soup.