Matzo Balls |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 16 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 large eggs, separated | 1/4 cup chicken fat (reserved from broth, if available) or pareve kosher-for-Passover margarine, melted, cooled | 2 tablespoons chopped fresh parsley |
| 1/2 teaspoon coarse kosher salt | 1/4 teaspoon ground black pepper | 2/3 cup unsalted matzo meal |
| 1 | Stir egg yolks and next 4 ingredients in medium bowl to blend. Beat egg whites in another medium bowl until stiff but not dry. Fold whites into yolk mixture alternately with matzo meal in 3 additions each. Cover and chill until cold and firm, at least 1 hour and up to 1 day. |
| 2 | Bring large pot of salted water to boil. Drop cold matzo mixture by generous tablespoonfuls onto sheet of plastic. Using moistened hands, shape into balls (each about 1-1/4 inches in diameter). Drop matzo balls into boiling water. Reduce heat to medium-low; simmer uncovered until cooked through, turning matzo balls over after 15 minutes, about 35 minutes total. Using slotted spoon, transfer matzo balls to dish, arranging in single layer. |