Title: Matzo Balls
Categories: Jewish, Traditional
Yield: 24 Balls
3 tb Chicken fat or beef bone
-marrow
6 lg Eggs; well beaten
1 ts Salt
1/4 ts Grated nutmeg
1 1/4 c Matzo meal
1 tb Parsley; chopped
In a bowl, mash fat and add eggs, salt, and nutmeg, then matzo meal
and parsley. Mix well, and refrigerate overnight.
The next day, bring a pot of salted water to a boil and have a bowl
of cold water nearby. Remove matzo mixture from refrigerator. Dip
your hands in cold water and mold 1 tb (heaping) matzo mix into a
ball. Drop ball into water. If ball does not hold together in water,
add a bit of matzo meal and try again. Repeat with remaining mix.
Cover and simmer for 20 minutes or until done. Remove with a slotted
spoon, and add to chicken soup.
