Matzoh Balls with Parsley

The use of matzoh has remained primarily a Jewish treat, though the number of people who flood restaurants that serve matzoh balls would indicate that everyone has a taste for them. They aren't difficult to make.

• 2 matzos, broken up
• 2 tablespoons rendered chicken fat
• 2 teaspoons finely chopped onion
• 2 eggs, well beaten
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 4 teaspoons chopped fresh parsley
• 3 tablespoons matzo meal, plus more for rolling

METHOD

Place matzo pieces in a bowl of cold water to soak.

Heat chicken fat in a large skillet over medium heat. Add onion and cook, stirring, until browned. Squeeze excess water out of matzo and place in skillet with onion. Cook, stirring, until dry.

Place matzo and onion in a medium bowl. Add eggs, salt, pepper, parsley and matzo meal and mix well to combine. Cover with plastic wrap and chill in refrigerator for two hours or overnight.

Roll into balls, drop balls into a large pot of simmering salted water or chicken soup. Simmer, tightly covered, until balls are cooked all the way through, about 30 minutes. Remove with a slotted spoon and serve in bowls of hot chicken soup.

Serves: 4 (in soup)

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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