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Matzo Balls
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Description
The following recipe is from Somebody’s Mother’s mother and grandmother because let’s face it, there should be a more palatable option than eating that dreadful fish en gelee out of a jar.
Ingredients
- 2 Tablespoons Chicken Fat, Chilled
- 2 whole Eggs
- ½ teaspoons Seasonsed Salt
- ⅓ cups Matzo Meal, Sifted
- ½ teaspoons Chopped Parsley
Preparation
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.
Note: do NOT boil the matzo balls in the chicken broth.
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