Matzo Balls

 Matzo Balls

Yield: 12 Balls

Holiday Snacks & Starters Soups & Salads

Matzo balls (aka kneidlach) are the iconic Jewish recipe. People may not know a single Jew or a single thing about Judaism, but they will know what matzo balls look and taste like. And they usually want to know a little more about the Jewish culture once they’ve tried them (they’re that delicious). These are fluffy and flavorful, spiked with fresh parsley. I could be overselling them, but you may want to convert, is all I’m saying.

  • 4 eggs, beaten
  • 1 cup matzo meal
  • 2 Tbsp vegetable oil
  • 2 tsp sea salt
  • ¼ tsp pepper
  • 2 Tbsp finely chopped flat-leaf parsley
  • 1 tsp baking powder
  • ¼ cup soda water

Eggs Matzoh Meal Vegetable Oil Salt Sea Salt Black Pepper Parsley Baking Powder Soda Water

  1. In a large bowl, stir together the eggs, matzo meal, oil, salt, pepper, parsley and baking powder. Add the soda water and use a rubber spatula to mix well. Cover with plastic wrap and refrigerate for 1 hour.
  2. Bring a large pot of salted water to a boil, then lower heat to a simmer. With wet or oiled hands, gently form the matzo mix into golf ball–size balls, dropping them into the water as you go. When all of the matzo balls are formed and cooking, cover the pot and gently simmer for 35–40 minutes, or until cooked through and soft.
  3. Remove from the liquid with a slotted spoon and serve in chicken soup. You can also make them 1 day in advance and keep them covered in the fridge, warming them up in the soup.