• 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

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.
3. *Do NOT boil the matzo balls in the chicken broth

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.