Matza Balls
  • 2 large eggs
  • 2 tablespoons butter, at room temperature, or chicken fa
  • 1/2 cup matzo meal
  • 1/2 teaspoon salt, plus 1 teaspoon
  • 2 tablespoons chicken soup or water
  • 1/4 cup parsley, finely chopped
  • 12 cups water
  1. Beat eggs and butter in a medium bowl with fork until blended. Stir in matzo meal and 1/2 teaspoon salt, then soup and parsley. When well blended, cover and refrigerate 20-30 minutes to allow matzo to absorb liquid. Meanwhile bring the 12 cups of water and remaining tablespoon salt to a boil in a 4-5 quart pot over high heat. When water is boiling, reduce heat to medium so that the water is between a simmer and a gentle boil. Form rounded tablespoonfuls matzo mixture into balls about 2" in diameter (you should have about 8) Carefully drop into water. When water returns to a simmer, cover and cook 25-30 minutes until balls swell slightly and rise to
Doesn't everyone have their favorite way to make matza balls?