Matzoh Ball Soup Recipe

• 4 eggs
• 1/3 cup cold water
• 3 tablespoons rendered chicken fat
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 1/4 cups matzoh meal
• 10 to 12 cups chicken stock, reduced to 6 cups
• 1/4 cup chopped parsley

1. In a large bowl, whisk together the eggs lightly with cold water.
2. Add the chicken fat and stir until the fat dissolves.
3. Add salt and pepper.
4. Gradually but quickly stir in the matzoh meal with a spoon.
5. Do not overbeat!
6. Chill the mixture for at least 30 minutes.
7. Line two large baking sheets with bakers parchment.
8. With a large soup spoon dipped in cold water, and wet hands, form the chilled matzoh ball mixture into medium-sized balls about 1 1/2 inches in diameter.
9. Do not roll too compactly.
10. Place them on the prepared baking sheets and refrigerate.
11. Bring two large pans of salted water to a boil.
12. Drop in the matzoh balls, cover the pans and reduce the heat after the water comes back up to a boil.
13. Simmer the matzoh balls for about 30 to 40 minutes or until you cut one in half and see that it is cooked uniformly all the way through.
14. They should have doubled in size.
15. Carefully remove the matzoh balls with a slotted spoon or Chinese wire skimmer and set aside.
16. To serve: Bring reduced chicken broth up to a boil.
17. Season to taste with salt and pepper.
18. Add the matzoh balls and heat through, about 8 to 10 minutes.
19. Ladle into bowls and sprinkle with ample chopped parsley.

eggs, cold water, salt, white pepper, meal, chicken stock, parsley

Taken from www.chowhound.com/recipes/matzoh-ball-soup-28003 (may not work)