The Best Matzo Balls in the World (Besides Your Moms)

• 5 whole matzos
• 150 milliliters liquid goose fat
• 4 eggs
• 1 teaspoon dry ginger (or ground fresh)
• 1/2 cup fresh chopped parsley
• Salt and pepper to taste

1. Crumble matzos, mix in other ingredients slowly, rolling dough into squash-ballsize balls.
2. Place in salted, boiling water with salted goose meat and vegetables.

matzos, liquid goose, eggs, ginger, fresh chopped parsley, salt

Taken from cooking.nytimes.com/recipes/12825 (may not work)