Matzo Balls
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. 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.
  2. *Do NOT boil the matzo balls in the chicken broth
RECIPE BACKSTORY
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.