4 tbsp chicken broth
4 tbsp melted butter
1/4 tsp ginger
2 tbsp grated onions
2 tsp salt
2 tbsp chopped parsley
1/4 tsp nutmeg
2 shakes paprika
1 cup matzah meal
4 large eggs
-In a large bowl, combine all ingredients except eggs. Stir in one egg at a time until all eggs are incorporated.
-Refrigerate for a few hours or overnight
-Bring an 8 qt pot of water to a boil. Add a tablespoon of salt.
-Wet hands and create balls between 1″ and 1.5″ in diameter
-Drop matzah balls into pot of boiling water, cover, and let simmer for 30 minutes, or until matzah balls are fluffy and floating at the top
-Remove matzah balls with a slotted spoon and serve in bowl of hot soup