- 4 large eggs separated
- 1/4 cup chicken fat - (reserved from broth if available) (or pareve kosher-for-Passover margarine, melted and cooled)
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon freshly-ground black pepper
- 2/3 cup unsalted matzo meal
Stir egg yolks and next 4 ingredients in medium bowl to blend. Beat egg whites in another medium bowl until stiff but not dry. Fold whites into yolk mixture alternately with matzo meal in 3 additions each. Cover and chill until cold and firm, at least 1 hour and up to 1 day.
Bring large pot of salted water to boil. Drop cold matzo mixture by generous tablespoonfuls onto sheet of plastic. Using moistened hands, shape into balls (each about 1 1/4 inches in diameter). Drop matzo balls into boiling water. Reduce heat to medium-low; simmer uncovered until cooked through, turning matzo balls over after 15 minutes, about 35 minutes total.
Using slotted spoon, transfer matzo balls to dish, arranging in single layer. (Can be made ahead. Let stand up to 2 hours or cover and refrigerate up to 1 day. Simmer in salted water until heated through, about 10 minutes, and drain before serving.)
This recipe yields 16 matzo balls.