Matzo Balls

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.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2  tablespoons chicken fat, chilled
• 2  eggs
• 1⁄3 cup matzo meal, sifted
• 1⁄2 teaspoon seasoning salt
• 1⁄2 teaspoon parsley, chopped

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.