Emah's Mazto Balls

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My emah (mother) was famous for her matzo balls. we enjoyed them year round and now my sister and i continue the tradition. we prefered them to be thick and dense. if you prefer light and fluffy matzo balls just boil them longer.

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Steps

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Mix the first four ingredients.

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Add salt , pepper and parsley to taste.

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If you use a lot of parsley the matzo balls will take on a green color.

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Using a food processor will definitely assist in properly mixing all of the ingredients.

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Chill in the freezer for twenty minutes.

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Mold balls with wet hands.

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Carefully place the balls into a large pot of boiling water , chicken stock or chicken broth.

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Boil for 45 minutes.

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The matzo balls can be removed from the liquid and stored in the refirdgerator in an air tight container or for additional flavor keep them in the liquid.

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To make additional balls double , triple , quadruple , etc.

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, the recipe as needed.

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Ingredients

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egg, oil, matzo meal, club soda, salt, pepper, fresh parsley