Chicken Soup with Matzoh Balls from The Robert Carrier Cookbook by Robert Carrier
Beat egg yolks until light. Add salt and melted chicken fat, and beat again. Add finely chopped parsley and matzoh meal, and mix well. Then fold in beaten egg w
Ingredients
- 2 tablespoons melted chicken fat
- 2 tablespoons finely chopped parsley
- 2 egg yolks
- ½ level teaspoon salt
- 2½ pints well-seasoned chicken stock
- 2-3 tablespoons matzoh meal
- 2 egg whites, stiffly beaten
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