MATZO BALL SOUP~ From StoneGable's Kitchen

Use StoneGable's Chicken Noodle Soup Stock for the broth in this comforting soup and add the following Matzo Balls. Go to for the soup recipe.

Recipe: Matzo Balls

4 large eggs, separated

1/2 cup good chicken stock

1/4 cup chicken fat from the top of the stock

1/3 cup fresh parsley, chopped

kosher salt

1 cup matzo meal

In a large bowl, whisk the egg yolks, chicken stock and fat, parsley and 2 tsp salt. Mix in matzo meal.

Whip the egg whites in a large bowl with a pinch of salt until stiff peaks form. Whisk the egg whites into the matzo mixture until smooth.

Refrigerate until firm, about 15 minutes.

Form golf ball size matzo balls. Drop them into simmering water for 45 minutes until fully cooked and fluffy. Turn once. Remove matzo balls and serve in a bowl of chicken broth.