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1
In a large bowl, whisk together the eggs lightly with cold water.
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2
Add the chicken fat and stir until the fat dissolves.
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3
Add salt and pepper.
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4
Gradually but quickly stir in the matzoh meal with a spoon.
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5
Do not overbeat!
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6
Chill the mixture for at least 30 minutes.
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7
Line two large baking sheets with bakers parchment.
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8
With a large soup spoon dipped in cold water, and wet hands, form the chilled matzoh ball mixture into medium-sized balls about 1 1/2 inches in diameter.
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9
Do not roll too compactly.
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10
Place them on the prepared baking sheets and refrigerate.
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11
Bring two large pans of salted water to a boil.
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12
Drop in the matzoh balls, cover the pans and reduce the heat after the water comes back up to a boil.
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13
Simmer the matzoh balls for about 30 to 40 minutes or until you cut one in half and see that it is cooked uniformly all the way through.
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14
They should have doubled in size.
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15
Carefully remove the matzoh balls with a slotted spoon or Chinese wire skimmer and set aside.
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16
To serve: Bring reduced chicken broth up to a boil.
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17
Season to taste with salt and pepper.
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18
Add the matzoh balls and heat through, about 8 to 10 minutes.
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19
Ladle into bowls and sprinkle with ample chopped parsley.
