 | | Directions | SOUP:
- Reserve 1/2 cup of stock for matzo balls. Place 12 cups of chicken stock in a stock pot or similar.
- Prior to adding matzo balls, bring soup stock to a boil and then simmer.
MATZO BALLS:
- Seperate and place egg yolks in a mixing bowl.
- Add fat, 1/2 cup of stock and salt to eggs and whisk together.
- Combine matzo meal and parsley with other ingredients in mixing bowl.
- Place mixed ingredients into refrigerator to thicken for 20 to 30 minutes.
- Remove from refrigerator and form into small balls that are slightly less than 2 inches in diameter.
- Place balls into simmering stock, place cover on pot and allow matzo balls to cook until done in approximately 15 to 20 minutes.
- Serve and garnish with bits of parsley if desired.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Container: stock pot
Servings: 10
Serving Size: 8 ounces
|  | | Ingredients | | - | | Soup |
| - | | 4 large eggs, seperated |
| - | | 1/4 cup chicken fat, melted |
| - | | 12 cups chicken stock |
| - | | 1 teaspoon coarse or Kosher salt |
| - | | fresh ground pepper, to taste |
| - | | Matzo Balls |
| - | | 1 cup matzo meal |
| - | | 1/2 cup fresh parsley, chopped |
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