Recipe
4 large eggs
1 tsp Salt
½ tsp Black Pepper, ground
2 TBL Parsley, chopped
¼ cup Schmaltz (chicken fat), or melted shortening
¼ cup Chicken Stock
1 ¼ cup Matzo crackers, ground
In a medium bowl whisk eggs. Add salt, pepper, parsley, schmaltz and chicken stock and mix until incorporated. Add Matzo meal and mix until everything is mixed well. Refrigerate the mixture for 3 hours or overnight.
To shape the balls:
Scoop the mixture using an ice scream scoop, or a large spoon. Roll the scoops into balls and place in a pot of salted boiling water. Drop the matzo balls into the pot, making sure you leave enough room for them to double in size, and reduce the heat to simmer. Simmer the matzo balls, covered, for 45 minutes until they are very fluffy and floating.
To Serve Matzo Ball Soup:
Heat and season your homemade chicken stock with salt to taste. Place some thinly sliced carrots in each bowl. Place a matzo ball in each bowl and ladle hot chicken broth into each bowl. Garnish with fresh dill.
Makes 7 large or 10 medium Matzo balls.