Chicken Soup with Matzo Balls (serves 10)
1. Whisk yolks, fat, 1/2 cup stock, and the salt in a medium bowl; season with pepper. Stir in matzo meal and parsley. (we mix: 4 Tbsp. veg. oil, 4 whole eggs, 4 Tbsp. water, salt, matzo meal, and parsley)
2. Put egg whited into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Add to matzo mixture; whisk until smooth. Refreigerate until slightly thickened, about 30 minutes. (when you skip the egg white process, you only need to refrigerate for 15 minutes or so).
3. Bring remaining stock to a boil in a large pot. Scoop out 1 1/2-inch balls of the matzo mixture, and add to stock. Reduce heat. Cover, and simmer until matzo balls are slightly firm and cooked through, about 15 minutes. Garnish with dill. (We cover and simmer for 40 minutes)
Of course, our version is less time consuming than Martha's, but whose wouldn't be? Here's how our's turned out. Delicious!