Yield: 24-30 matzo balls

• 6 matzos
• 2 tablespoons chicken fat or Crisco
• 1/2 onion, cut fine
• 3 eggs, 1 more egg is good
• 1/2 cup matzo meal
• 1/2 teaspoon chopped parsley
• salt, pepper, and nutmeg to-taste

Soak matzo in water and squeeze dry . Heat fat in skillet, add onions and fry golden brown; add soaked matzos, stirring occasionally until mixture will not stick to pan. Let cool, season to taste; add the eggs and some matzo meal. Let stand 1 hour. Shape into balls (any size desired). Roll balls in meal so they will not stick to your fingers so much. Drop into boiling water or soup, simmer for about 15 minutes before serving. I always test 1 ball; if it should fall apart, add more meal.