Joan Nathan's Matzo Balls

1. 1

   In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley.

2. 2

   Season with 1 teaspoon salt and a few grinds of pepper.

3. 3

   Gently mix with a whisk or spoon.

4. 4

   Cover and refrigerate until chilled, about 3 hours or overnight.

5. 5

   To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil.

6. 6

   With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball.

7. 7

   Gently drop it into the boiling water, repeating until all the mix is used.

8. 8

   Cover the pan, reduce heat to a lively simmer and cook matzo balls about 50 minutes for al dente, longer for light.

9. 9

   If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately.

10. 10

    Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.

* Per serving · 4 servings · Values may vary.

No additional tips available.