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Chicken Soup With Matzo Balls Recipe
In a bowl, lightly beat eggs; then stir in 3 tablespoons of the parsley, water, onion, chicken fat, salt, nutmeg, and pepper.
Add matzo meal and stir until blended.
Cover and refrigerate for 30 minutes.
Shape rounded tablespoonfuls of matzo mixture (it will be slightly sticky) into balls.
In a 2 to 3-quart pan, bring broth to a boil over high heat.
Add carrots and matzo balls, reduce heat, cover...
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