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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. 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.
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