Matzo Balls

¼ cup (½ stick) butter or margarine, softened, or ¼ cup rendered chicken fat

2 eggs

½ teaspoon salt

2 tablespoons finely chopped fresh parsley

¼ teaspoon pepper

½ cup matzo meal

About 1 ½ quarts chicken broth

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In a medium-sized bowl mix the butter or chicken fat with the eggs, salt, parsley and pepper. When well mixed, stir in the matzo meal. Cover and refrigerate for 1 hour. With wet hands, form the dough into balls, using 1 ½ tablespoons of the mixture for each. Put balls on a baking sheet, cover and refrigerate 30 minutes or longer. In a medium-sized saucepan bring the chicken broth to a boil over moderately high heat. Add the matzo balls and when simmering, reduce heat to moderately low, cover pan and simmer for 15 minutes. Cut open a matzo ball; if it’s fluffy throughout, it is cooked. Ladle matzo balls and broth into soup plates. Makes 4 to 6 servings.