This recipe has been handed down from generation to generation in my family. It is Westphalian and Alsatian. If you are afraid of using chicken fat, try half chicken fat and half olive oil.
Servings: 45matza balls
Ingredients
14matzos
2medium white onionschopped coarsely
3/4cupmelted chicken fat and/or goose fat
1/4teaspoonpepper
1/2cupfresh parsleychopped
2teaspoonssaltyou made want to add more
2teaspoonsground nutmeg
7eggslightly beaten with a fork
1/8cupmatza meal
Additional matza meal for rolling
Instructions
Break the matzas into chunks and put into a colander placed in sink. Run water over the colander until the matza is moist, but not water logged. Let the water drain and let stand for one to two minutes. (Can be put into plastic bag and kept overnight in the refrigerator.)
Brown the onions in melted fat in large heavy frying pan over medium heat until "real brown".
Add the matzas and stir gently frequently. Most of the moisture has to evaporate. If mixture sticks to bottom, put lid on the pan for a few minutes to soften. Add the salt, pepper, parsley and nutmeg.
Cool until no more steam comes off the mixture because it must be cool enough so the eggs won't cook.
Add the eggs and gently stir in the matza meal.
Test the first matza ball by placing it in boiling water. Test that it maintains it shape and taste to check if more salt, pepper and nutmeg should be added.
Place a thick layer of matza meal on foil-lined cookie sheet. Use spoons or scoop to make balls, rolling very carefully into the size of a large walnut, using as little pressure as possible. Place on cookie sheet and roll in meal. If you prefer, wet your hands and roll in palm, but this requires scraping off hands and re-wetting frequently. Discard the excess matza meal. Leave on the cookie sheet in the refrigerator, covered with wax paper, or freeze on the sheet before packing in bags for freezer. They can be kept in the freezer for 3 months.
Bring chicken soup to a boil and add Matzo Balls (after they have been brought to room temperature) a few at a time. When they rise to the top, put the lid on the soup for 5 minutes. Serve and say AAHHHH loudly with each bite.