Joan Nathan's Matzo Balls

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READY IN: 35mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix the chicken fat or vegetable oil with the eggs, salt, nutmeg, ginger, matzo meal and parsley together in a medium bowl. Cover and refrigerate for a few hours or overnight.
  • Bring 3 quarts water to a boil in a large pot. Take the matzo mix out of the refrigerator and, after dipping your hands into a bowl of cold water, gently form balls the size of large walnuts. Add the salt to the water and drop in the balls.
  • Simmer slowly, covered, for about 20 minutes, remove from water with a slotted spoon, and add to the soup.
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