“The following recipe is from Somebody’s Mother’s mother and grandmother because let’s face it, there should be a more palatable option than eating that dreadful fish en gelee out of a jar.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream the fat, add the eggs well beaten, season and add meal. Add parsley. Let stand overnight in refrigerator, shape into balls, about the size of a golf ball. Use ice water on the hands to roll. Boil in salted water and cook until done, maybe 20-25 minutes. Then add to hot chicken soup. Serve in soup, garnished with chopped parsley.
  2. *Do NOT boil the matzo balls in the chicken broth.

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