Mama K’s Matza Balls

45 matza balls

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.

14 matzos

2 medium white onions, chopped coarsely

3/4 c melted chicken fat and/or goose fat

1/4 tsp pepper

1/2 cup fresh parsley, chopped

2 tsp salt, you made want to add more

1 tsp ground ginger

1 tsp ground nutmeg

7 eggs, lightly beaten with a fork

1/8 cup matza meal

Additional matza meal for rolling

For photos and method see…
link: Baroness Tapuzina

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