1/2 cup chicken stock or seltzer - I generally use chicken stock, but if your matzo meal is getting old, use seltzer.
1/2 cup smaltz (rendered chicken fat), softened - You can also use coconut or vegetable oil if you don't have smaltz.
1/2 cup fresh parsley, minced
2 tsps kosher salt
1 cup matzo meal
Instructions
Whisk together the eggs, chicken stock, smaltz, parsley & salt.
Add the matzo meal 1/3 at a time and stir to combine.
Chill in the refrigerator for at least am hour.
Bring 3 quarts of salted water to a boil.
Using a medium size scoop gently drop the matzo balls into the boiling water.
Cook for about 30 minutes. Do not stir, you want to be very gentle with the matzo balls.
Then remove the matzo balls to a glass storage dish with just a little bit of liquid on the bottom. (see picture) Let cool completely, then refrigerate.
If you are eating them right away, place a few in a bowl and top with hot Chicken Soup.
