Basic Matzo Ball

1. 1

   In a large pan, over medium heat add the chicken fat.

2. 2

   Saute onions until translucent.

3. 3

   In a bowl beat eggs.

4. 4

   Add matzo meal, salt, chopped parsley and onions in fat.

5. 5

   To that add enough water to make a stiff batter, mix.

6. 6

   Cover bowl and refrigerate 2-4 hours (or overnight).

7. 7

   Wet hands and form balls (approx.

8. 8

   1-2 tablespoons).

9. 9

   Add balls to large pot of boiling water.

10. 10

    Cook 30 minutes and cut a matzo ball in half to check if cooked through

11. 11

    Add to soup before serving.

No additional tips available.