Mother’s Matzo Balls for Soup (Knedlach)
3 T water
2 T chopped parsley
1/2 C matzo meal
2 T medium chicken fat
1/2 tsp salt
Beat eggs well.
Add water and beat again.
Add salt, parsley and matzo meal.
Then add fat, working fat in well so it is evenly distributed.
Let stand several hours in refrigerator.
Shape into balls the size of a walnut or marble.
I put the balls on a moistened plate.
Try one ball in boiling soup, and if it does not hold together, add more matzo meal.
Cook about 15 minutes or a little more in boiling soup in covered pot.
Should about double in size and be tender.
Pairs Well With
Photograph of Zelma Levin, age 14.
Good for Passover.