Ingredients:
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Directions:
Place chicken fat and onion rings in a small skillet. Cook over medium-low heat until onions are golden. Remove onion, drain, and eat. Crack egg into 2-cup Pyrex measuring cup and beat. Then add water, equal to the volume of eggs, and melted chicken fat, equal to the volume of the eggs. Stir in the parsley and nutmeg. Add matzo meal until mixture is just thickened (consistency of thick cake batter). Refrigerate overnight, covered.
The next morning, roll into balls onto wax paper, about the size of a quarter (Yield 18 to 24 balls). Cover and refrigerate at least six hours. Bring stock to a boil with carrot and celery pieces and add the boullion. Drop matzo balls into boiling soup (soup must remain boiling). Cover and simmer 45 minutes or until all matzo balls have floated to the top. |
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