Joan Nathan'S Matzo Balls

1. 1

   Mix the chicken fat or vegetable oil with the eggs, salt, nutmeg, ginger, matzo meal and parsley together in a medium bowl. Cover and refrigerate for a few hours or overnight.

2. 2

   Bring 3 quarts water to a boil in a large pot. Take the matzo mix out of the refrigerator and, after dipping your hands into a bowl of cold water, gently form balls the size of large walnuts. Add the salt to the water and drop in the balls.

3. 3

   Simmer slowly, covered, for about 20 minutes, remove from water with a slotted spoon, and add to the soup.

* Per serving · 4 servings · Values may vary.