Preparation

• Whisk the eggs, schmaltz, stock, matzo meal, nutmeg, ginger, and parsley together in a large bowl, then season with 1 teaspoon salt and a few grinds of pepper. The mixture should look loose at first, but it will thicken as the matzo meal starts absorbing the liquid.
• Cover the bowl and refrigerate the mixture until fully chilled, about 3 hours or overnight. When it is ready, it should feel like wet clay and hold a shape when scooped instead of running across the bowl.
• Fill a wide, deep pan with lightly salted water and bring it to a boil while you shape the dumplings with wet hands into Ping-Pong ball size rounds. Wet hands help the surface stay smooth so the balls slide into the water without sticking or fraying.
• Drop the shaped balls gently into the boiling water, cover the pan, lower the heat to a lively simmer, and cook for 30 to 40 minutes for al dente matzo balls or longer for a lighter texture. The dumplings will swell noticeably as they cook, and the trapped steam under the lid helps them cook through evenly.
• Transfer the cooked matzo balls to chicken or vegetable soup and serve right away, or set them on a baking sheet for freezing before moving them to a freezer bag and reheating later in broth or soup. They should look puffed, intact, and moist inside rather than dense or ragged.