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Matzah Balls with Fresh Ginger




Source of Recipe


Jewish Holiday Kitchen by Joan Nathan


List of Ingredients




6 tablespoons chicken soup
2 tablespoons chicken fat or melted pareve margarine
2 teaspoons salt or to taste
1 teaspoon freshly grated ginger
2 tablespoons chopped parsley
1 cup matzah meal
4 large eggs

Recipe



1. In a large bowl, combine all the ingredients except the eggs. Stir in 1 egg at a time with a wooden spoon until all 4 eggs are incorporated. Refrigerate a few hours or overnight.

2. Bring an 8 - 10 quart pot of water to a boil. Add a tablespoon of salt. Wet your hands with warm water and form the mixture into balls the size of walnuts. Drop into boiling water, cover and let simmer 30 minutes, or until the matzah balls are fluffy and floating at the top. Remove with a slotted spoon to bowls of hot chicken soup.

3. Makes about 20 matzah balls.