|6 tbsp water|
|3 tbsp schmaltz — chicken fat|
|2/3- 3/4 cup matzo meal|
|3 tbsp parsley - chopped|
|salt and pepper to taste|
|1 tbsp vegetable oil|
|1/2 bunch parsley sprigs|
Whisk together eggs, water, smaltz. Add matzo meal, salt and pepper. Cover with plastic and refrigerate for about 5 hours. Wet hands with cool water, take matzo ball mixture and roll into balls. This should make about 12 balls. On stove have chicken soup simmering and drop balls into the soup. Once all the balls are in cover pot. Let simmer for about 45 minutes. Hopefully, matzo balls will float to the top of the pot.
Place some chicken and matzo balls in bowls. Ladle in soup, garnish with chop parsley.
Recipe courtesy of Executive Chef Elaine Taubin, Loews Vanderbilt Hotel, Nashville TN