Matzo Ball Soup

Ingredients

• 1 1/2 Pounds Matzo Crackers (Crushed)
• 1/2 Cup Margarine
• 5 Ounces Matzo Meal
• 6 Large Eggs
• 2 Medium Onions (Minced)
• 1 Small Bunch Fresh Parsley (Minced)
• 1 Teaspoon Salt & Freshly Ground Black Pepper
• 12 Cups Homemade Chicken Stock

Directions

1. In a large bowl, place Matzo crackers and cover with boiling water. Allow crackers to soak until softened, about 3-5 minutes. Use a fine-mesh sieve to drain crackers and set aside.
2. In a large cast-iron skillet, melt margarine over medium heat. Add soaked crackers and stir until mixture becomes slightly brown and dry.
3. Remove from heat and stir in eggs, onions, parsley, salt, and pepper until well combined. Add just enough Matzo meal and mix until mixture holds together. Line a sheet pan with parchment paper. Form golf-size dough balls and arrange them on the prepared sheet pan.
4. In a medium stockpot over medium heat, add chicken stock and bring to a gentle boil. Gently drop Matzo balls into the boiling stock, cover and simmer until they are fluffy and floating, about 30 minutes.