This recipe comes from my grandmother, Ruth Milton. She claimed to have found it on the Manischewitz Matzo Meal box, but it was her light touch with the batter, not to mention her nuanced skill at schmaltz- (rendered chicken fat) and soup-making that lifted it above the ordinary. We had it on all holidays and many other special occasions, and nobody tired of it, ever. I'll never forget when I was twenty, and she sat me down and taught be how to make it: I was so proud to have this wonderful tradition passed on to me! Well now, in her honor and for Passover, I'm going to teach you to make it, too. Please enjoy, and pass the recipe on to others if you can.
Matzo Ball Soup
1/4 cup rendered chicken fat*
4 eggs, beaten to blend
1 cup matzo meal
2 teaspoons salt
1/4 cup chicken broth or water
1 large pot simple chicken soup (click here to see recipe)
1/4 cup finely chopped parsley or dill
