Recky's Matzo Balls are the perfect texture and size. Every time.
INGREDIENTS:
2 tbsp. melted butter or schmaltz left over from soup
2 large eggs, slightly beaten
1/2 cup matzo meal
1 tsp. salt
Chopped parsley
2 tbsp. soup stock (or water)
2 tbsp. melted butter or schmaltz left over from soup
2 large eggs, slightly beaten
1/2 cup matzo meal
1 tsp. salt
Chopped parsley
2 tbsp. soup stock (or water)
HOW TO:
Blend butter (or chicken schmaltz) with eggs. Mix together matzo meal and salt. Add to egg mixture. Add parsley. Add soup stock. Mix until uniform. Cover and chill in refrigerator for 15 minutes.
Blend butter (or chicken schmaltz) with eggs. Mix together matzo meal and salt. Add to egg mixture. Add parsley. Add soup stock. Mix until uniform. Cover and chill in refrigerator for 15 minutes.
Bring 8 cups of water to boil. Using wet hands, form mixture into one inch balls and drop into water. Reduce the flame and cover and simmer for 30-40 minutes. Do not use the water from cooking the matzo balls for the soup. Add matzo balls to the homemade chicken soup that is warm and ready to serve.