By the talented Chef, cookbook author and owner of New York's Abigael's restaurant, Jeff Nathan
2 large eggs
2 tablespoons vegetable oil
2 tablespoons cold water
1/2 cup matzo meal
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup fresh parsley, chopped
6 quarts simmering water or chicken stock
In a small mixing bowl combine the eggs, oil and water. Add in the matzo meal and mix until evenly combined. Season with salt, white pepper and chopped parsley. Cover and refrigerate at least 30 minutes.
Remove from refrigerator and form into walnut sized balls. Moisten hands with water if necessary to prevent sticking. Drop balls into simmering water or chicken stock and cover. Do not remove cover and allow to simmer for 15 - 20 minutes. Remove from stock and reserve, covered until needed.
Matzo Balls can be prepared ahead of time and stored in chilled chicken stock, refrigerated for 2 days, or frozen for 2 weeks. Discard stock that was used for storing the Matzo Balls. Reheat in slowly simmering chicken soup.
Yield:12 matzo balls
Recipes: Passover, Matzo Balls, Parve, Kosher