Matzoh Balls
Yields: 18 to 20 matzoh balls

4 eggs (2 whole, 2 separated)
1/2 cup chicken soup*
1/3 cup melted chicken fat (schmaltz, ask if you need rendering directions)
3/4 teaspoon salt
2 dashes white pepper
1 dash dried parsley or 1 to 2 tablespoons very finely chopped fresh parsley
1 cup plus 1 tablespoon matzoh meal

1. Fill a very wide 8 to 10 quart pot halfway with water. Bring water to a boil and salt to taste.
2. Meanwhile, combine whole eggs, 2 yolks, soup, oil or fat, salt, pepper, and most of the parsley.
3. Beat 2 egg whites until stiff.
4. Stir matzoh meal into egg and soup mixture.
5. Fold in egg whites. Put mixture in refrigerator for 40 minutes to 1 hour.
6. Form balls using a spoon and oiled, wet hands.
7. Add to pot one at a time as they are formed. Boil each one gently, covered, for 20 minutes.
8. Uncover, without turning down heat, and gently transfer balls from boiling water into waiting soup. Garnish with leftover finely chopped parsley and dill from soup.

*Pam's Note: I feel the matzoh balls take on enough chicken flavor when they are put into a bowl of Jewish Penicillin, so I substitute 1/2 cup of seltzer water (not club soda, as that has much more sodium). This helps make them even fluffier.

Pam
"Stressed is desserts spelled backwards!"

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