Matzo Ball Soup

Photo by Sarah Jay

Ingredients

¼ cup chopped fresh flat-leaf parsley
¼ cup rendered chicken fat or fat reserved from the chicken broth, at room temperature
1 tsp. kosher salt
¼ tsp. freshly ground white pepper
7 cups Golden Chicken Broth
5 oz. (1-¼ cups) matzo meal
4 large eggs

In a large bowl, whisk together the eggs and 1/3 cup cold water. Add the rendered or reserved chicken fat and whisk until the fat blends in. Mix in the salt and pepper. Gradually but quickly stir in the matzo meal with a spoon; the mixture will be thick and stiff, like muffin batter. Don't overmi...

View full recipe at Fine Cooking

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Variations on Matzo Ball Soup

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