Directions

1. In a large bowl combine the eggs coconut oil chicken stock matzo meal nutmeg ginger and parsley. Add salt and pepper to taste.
2. Gently mix with a whisk or spoon. Cover and refrigerate until chilled about 3 hours or overnight.
3. To shape and cook the matzo balls fill a wide deep pan with lightly salted water and bring to a boil. With wet hands take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water repeating until all the mix is used.
4. Cover the pan reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente longer for light.
5. Add the cooked matzo balls to some chicken or vegetable soup and enjoy!