Ingredients
- 4 extra-large eggs, separated
- 1/2 cup good chicken stock
- 1/4 cup rendered chicken fat, melted
- 1/2 cup minced fresh parsley
- 2 teaspoons kosher salt, plus more for egg whites
- 1 cup matzo meal
Directions
Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup
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By chocdreamer
Danville, CA
on March 25, 2013
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Fabulous flavor! Even the non Jewish son in law liked them. I don't think refrigerating them for 15-20 minutes is long enough. They expand and soak up a lot of the broth, so beware! We had to add a box of chicken broth to have enough liquid. I think cooking them in water first and then moving them into the soup might be the way to go. This recipe is a keeper!! The herbs are the best part.
By pennsykitty_123...
New York, 72
on January 11, 2012
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Love the egg white trick. Don't always use the chicken fat, but add some poultry seasoning, some minced carrots,celery, and/or scallions. Make about 100 or so and freeze the balls for later use with a can of low sodium broth. Ina is a little heavy handed with her salt, but I luv her.
By thuyn2000
on October 29, 2011
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I tried this recipe first time; I ended with "matzo quartered-balls". My mother in-law suggested that I left the dough overnight in the refrigerator.
This did the trick! The balls did not fall apart. They puffed up beautifully. From now on, I may have to make smaller balls to start with.
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