This is from a family recipe booklet I did a few years ago as a Hanukkah present for the family. My description of our childhood Seders where the style of these matzo balls was debated is
here.German-Style Matzo Balls
Most recipes for matzo balls follow the ubiquitous instructions on the back of the Manischewitz box of matzo meal. My grandmothers made their matzo balls with a bit more heft and used whole matzos. I like to think of them as al dente as opposed to the fluffy, airy kind so often seen elsewhere. This recipe has been refined by my brother over a number of years.
Ingredients
1 box (1 lb.) + 2 regular (not tea) matzos (≈16 matzos)
2 medium to large onions
8 – 10 tablespoons (¾ cup) chicken fat, or use butter for vegetarians
¾ - 1 cup chopped parsley
10 eggs, beaten
Seasonings to taste: salt, pepper, garlic powder, paprika, celery salt, nutmeg, ginger
Small amount of matzo meal, if necessary
Instructions
Soak matzos in warm water until soft, about half an hour. Let drain in colander and then squeeze excess water out.
Sauté onions in chicken fat or butter in large frying pan until brown. Add about half the parsley. Then add matzos to the pan and cook until the mixture scrapes clean from the pan. The goal is to evaporate most of the moisture. Transfer to a bowl and let cool.
Add beaten eggs, remainder of parsley, and the seasonings. If mixture seems very wet, add a small amount (maybe a tablespoon or two) of matzo meal. If possible, refrigerate mixture overnight, which should eliminate the need for matzo meal.
To make balls, have a bowl of very cold water (use ice) and wet your hands frequently in it. Make balls about golf ball size. To cook immediately, boil in salted water or broth until they rise to the top (about 5 minutes). To freeze, place the balls on waxed paper on a cookie sheet and put in freezer; transfer to a freezer bag when they are frozen solid.
Makes about 45 balls.
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