• 99ac77747178524499a2400fec04005c

Louis' Matzah Balls

Talmudic debate takes many forms. In our family, we lean to thicker, heavier matzah balls, but you may prefer light (or spell it Matzo). Add to chicken soup or have for breakfast!

Prep
Cook
Serves 16people
Ingredients
4
tbls Melted Schmaltz (rendered Chicken Fat)
4
Large Eggs, beaten
1
cup Matzah Meal
4
tbls Chicken Broth or water
3
dashes Salt
3
dashes Pepper
1
Parsley Leaf (or as much as you like)
Directions
1.
Mix Eggs and Schmaltz
2.
Add Matzah Meal and blend with Egg/Schmaltz mixture
3.
Add Broth or Water
4.
Optionally, add Parsley
5.
Cover mixture, place in refrigerator for an hour or two
6.
Bring to a boil 2-3 quarts of salted water in casserole-sized pot
7.
Moisten your hands and form chilled mixture into 1-1 1/2 inch balls
8.
Drop ball into boiling water, cover pot and simmer for at least 1 hour
9.
The longer you simmer, the lighter they will be. (Don't overdo it, if the Zands are invited)

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