Directions

1. 1

   Heat the chicken fat in a large skillet over medium heat. Add the chopped onion and sauté until the onion becomes translucent and softened, about 5 minutes.

2. 2

   In a medium bowl, crack and beat the eggs together until well combined.

3. 3

   To the beaten eggs, add the matzo meal, kosher salt, and chopped fresh parsley. Mix until just combined.

4. 4

   Add the sautéed onions and chicken fat to the matzo meal mixture and stir well to incorporate all ingredients.

5. 5

   Pour in the water gradually, stirring as you add, until the mixture reaches a stiff, cohesive batter consistency.

6. 6

   Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 to 4 hours, or overnight if possible, to allow the matzo meal to fully absorb the liquid and the flavors to develop.

7. 7

   Fill a large pot with water and bring it to a rolling boil. Lightly wet your hands with cool water to prevent sticking.

8. 8

   Using a spoon or small ice cream scoop, carefully form the chilled matzo mixture into balls approximately 1 to 2 tablespoons in size. Gently place each ball into the boiling water.

9. 9

   Once all matzo balls are in the water, reduce the heat to maintain a gentle boil and cook for 30 minutes.

10. 10

    After 30 minutes, carefully remove one matzo ball and cut it in half lengthwise to check that the interior is cooked through and no uncooked batter remains in the center. If needed, continue cooking for a few more minutes and retest.

11. 11

    Once cooked through, use a slotted spoon to transfer the matzo balls to a serving vessel. Serve warm in chicken soup or as desired.