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1 cup matzo meal
2 eggs
4 egg yolks
4 tablespoons vegetable oil (or for the best flavor, chicken fat)
Chopped parsley to taste
Salt and pepper to taste
Chicken broth, as needed



Mix all the ingredients except the broth and rest for one hour in the fridge.  Form into balls the size of your choice.  Bring an ample amount of chicken broth to a simmer and cook them, covered, for 30 minutes.  The balls will absorb some of the broth so use more than what appears necessary.  You also need enough broth left over for the final soup.  Finish with some chopped parsley and salt and pepper. 


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