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Matzoh Ball Soup Recipe
- 4 eggs
- 1/3 cup cold water
- 3 tablespoons rendered chicken fat
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 1/4 cups matzoh meal
- 10 to 12 cups chicken stock, reduced to 6 cups
- 1/4 cup chopped parsley
Directions:View on Chow
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