Matzo Balls

1. 1

   Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt.

2. 2

   Stir in the matzo meal.

3. 3

   In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff.

4. 4

   Whisk them into the matzo mixture until it is smooth.

5. 5

   Refrigerate for at least 15 minutes, or until the mixture is thick.

6. 6

   Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop.

7. 7

   Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once.

8. 8

   Remove and serve hot in chicken soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.