Recipe - Matzo Balls (Kneydlach)

4 Eggs, slightly beaten
2 tablespoon Chicken fat, melted
1 cup Matzo meal
2 teaspoon Salt
2 tablespoon Chopped parsley
6 tablespoon Chicken stock or water
4 qt Salted water

In a medium bowl, beat the eggs and fat together. Stir in the matzo meal,
salt and parsley. Add the chicken soup or water. Refrigerate at least one
hour, to allow the meal to absorb the liquids. In a 6qt pot with lid,
bring the salted water to a boil. Reduce the water to a simmer, and drop in
1 1/2inch balls of the matzo mixture. Cover the pot and cook at just a
simmer for 2040 minutes. Serve with chicken soup.

NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books,
New York: 1988

Recipe by: Joan Nathan Posted to MCRecipe Digest V1 #552 by "Master Harper
Gaellon" gaellon@inch.com on Apr 4, 1997