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Matzo Balls

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Ingredients
  Eggs 6
  Salt 1 Teaspoon
  Minced parsley 1 Tablespoon
  Melted chicken fat/Top of chicken soup 1⁄2 Cup (8 tbs)
  Hot water 2⁄3 Cup (10.67 tbs)
  Matzo meal 1 1⁄2 Cup (24 tbs)
Directions

Beat eggs lightly; add salt and parsley.
Add chicken fat and water.
Slowly add matzo meal; mix well.
Refrigerate 2 hours.
Drop into rapidly boiling water or soup; reduce heat.
Cook slowly, uncovered 1 hour.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Saute

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