Categories: Soup

Ingredients

• 4 extra-large eggs, separated
• 1/2 cup good chicken stock, plus more for cooking
• 1/4 cup rendered chicken fat, melted
• 1/2 cup minced fresh parsley
• 2 tsp kosher salt
• 1 cup matzo meal

Directions

1. Whisk together the egg yolks, 1/2 cup chicken stock, chicken fat, parsley and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.

2. Bring a pot of chicken stock to a simmer. Form matzo balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands or scooping them with a small ice cream scoop. Drop them into the simmering stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in the chicken soup.

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