Preparation

• In a large bowl, whisk together the eggs and 1/3 cup cold water. Add the rendered or reserved chicken fat and whisk until the fat blends in. Mix in the salt and pepper. Gradually but quickly stir in the matzo meal with a spoon; the mixture will be thick and stiff, like muffin batter. Don’t overmix. Chill for at least 1 hour or up to 3 hours.
• 用羊皮纸或蜡纸对烤盘排成一片，然后用冷水装满碗。将一个大汤匙浸入水中，然后轻轻地将冷藏的MATZO混合物sc起，然后用手将其塑造成12个中等球（直径约1-3/4英寸）或18个较小的球（约1-1/4英寸直径），请注意不要紧凑它们。将MATZO球放在衬里的烤盘上。立即煮或冷藏长达1小时。
• To cook the matzo balls, bring 1 or 2 large pots of salted water to a boil. Drop in the matzo balls, cover the pots, and reduce the heat after the water returns to a boil. Simmer, covered, until the matzo balls have doubled in size and have lightened all the way through (cut one in half to check) 30 to 40 minutes; drain. Cooked matzo balls can be held at room temperature for several hours.
• To serve, bring the chicken broth to a boil. Taste for salt and pepper. Add the matzo balls and heat until they’re hot in the middle, 8 to 10 minutes. With a slotted spoon, put 2 medium or 3 small matzo balls in a warm soup bowl. Ladle in hot broth and sprinkle generously with the parsley. Serve right away.