Mama K's World Famouse Matzo Balls
Yield: Approx. 45 - 50 Matzo Balls
2 Med. White Onions, chopped coarsely
3/4 C. Melted Chicken Fat (do not substitute)
1/4 tsp. Pepper
1/2 C fresh Parsley, chopped
1 tsp. Salt
1/4 tsp. Nutmeg
7 Eggs, lightly beaten w/ fork
1/8 Cup Matzo Meal
Additional Matzo Meal for rolling
Break Matzos into chunks and put into a colander placed in sink. Run
water over the colander until the matzo is moist, but not water
logged. Let the water drain and let stand for one to two minutes.
(Can be put into plastic bag and kept overnight in the
Brown onions in melted fat in large heavy roasting pan over medium
heat until "real brown" Add Matzos and stir gently frequently. Most
of the moisture has to evaporate. If mixture sticks to bottom, put
lid on a few minutes to soften. Add Salt, Pepper, Parsley & Nutmeg.
Cool until no more steam comes off, check if cool enough so eggs
won't cook, and add eggs. Gently stir in Matzo Meal.
Test the first matzo ball by placing in boiling water. Test that it
maintains it shape and taste to check if more salt, pepper and
nutmeg should be added.
Place thick layer of meal on foil-lined cookie sheet. Use spoons or
scoop to make balls, rolling very carefully into golf ball size,
using as little pressure as possible. Place on cookie sheet and roll
in meal. If you prefer, wet your hands and roll in palm, but this
requires scraping off hands and re-wetting frequently. Discard
excess matzo meal. Leave on sheet in refrigerator, covered with wax
paper, or freeze on sheet before packing in bags for freezer. They
can be kept in the freezer for 3 months.
Bring chicken soup to a boil and add Matzo Balls a few at a time.
When they rise to the top, they are done. Serve and say AAHHHH
loudly with each bite.
This recipe has been handed down from generation to generation. It
is Westphalian and Alsatian. If you are afraid of using chicken fat,
try half chicken fat and half olive oil.
Source: Michelle Kemp Tel Aviv, Israel