Matzo Balls

1. 1

   Cream the fat, add the eggs well beaten, season and add meal.

2. 2

   Add parsley.

3. 3

   Let stand overnight in refrigerator, shape into balls, about the size of a golf ball.

4. 4

   Use ice water on the hands to roll.

5. 5

   Boil in salted water and cook until done, maybe 20-25 minutes.

6. 6

   Then add to hot chicken soup.

7. 7

   Serve in soup, garnished with chopped parsley.

8. 8

   *Do NOT boil the matzo balls in the chicken broth.

No additional tips available.