- Cooking Time: 25
- Servings: 6
- Preparation Time: 15
- 2 tbs chicken fat, chilled (this can be purchased from Rice Epicurean in Houston or your local specialty food store)
- 2 eggs
- 1/3 rounded cup matzo meal, sifted
- 1/2 tsp seasoned salt
- 1/2 tsp chopped parsley
- Cream the fat, add the eggs well beaten, season and add meal. Add parsley. Let stand overnight in 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.
- *Do NOT boil the matzo balls in the chicken broth
NotesThe 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.
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