Matzo Balls

Directions

1. 1
   Cream the fat, add the eggs well beaten, season and add meal.
2. 2
   Add parsley.
3. 3
   Let stand overnight in refrigerator, shape into balls, about the size of a golf ball.
4. 4
   Use ice water on the hands to roll.
5. 5
   Boil in salted water and cook until done, maybe 20-25 minutes.
6. 6
   Then add to hot chicken soup.
7. 7
   Serve in soup, garnished with chopped parsley.
8. 8
   *Do NOT boil the matzo balls in the chicken broth.