Servings: 4-6
Source: Elsie Sulzberger
Ingredients
2 eggs
3/4 tsp salt
1/8 tsp white pepper
1/4 cup butter, margarine, or chicken fat, melted
3/4 cup matzo meal
1 Tbsp chopped parsley
Directions
1. In a small bowl, with rotary beater, beat eggs with salt, pepper, butter, parsley, and 1/4 cup water
2. Stir in matzo meal to blend well (batter will be quite stiff). Refrigerate 1 hour before shaping
3. To form balls, lightly roll 1 level Tbsp mixture between palms of hands (Matzo balls may be refrigerated, covered, 30 minutes to an hour before they are cooked).
4. In 4-quart saucepan, bring 2 1/2 quarts water to rapid boil; add 1 tsp salt, Gently drop matzo balls into rapidly boiling liquid.
5. Reduce heat; simmer, covered for 25 minutes. Lift out balls with a slotted spoon. Keep warm
6. In 3-quart saucepan, heat chicken broth. To serve, place drained matzo balls in hot chicken broth.
Makes 21 balls, 4 to 6 generous servings