You can call them matzo balls or kneidlach (Knaidel is singular), but these Jewish soup dumplings are a staple of springtime eating. Here is Ina Garten's (aka the Barefoot Contessa) version on the FoodNetwork.
- 4 Extra-large eggs, separated
- 1/2 Cup good chicken stock
- 1/4 Cup rendered chicken fat, melted
- 1/2 Cup minced fresh parsley
- 2 Teaspoons kosher salt, plus more for egg whites
- 1 Cup matzo meal
- Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
- Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.