- 1 cup matzo meal
- 4 eggs
- 1/8 cup fresh chopped parsley
- 1/8 cup fresh chopped dill
- 1/4 tsp baking soda
- 1/4 tsp salt (plus more for boiling water)
- 1/4 cup seltzer or water
- 1/4 cup schmaltz or oil
- 1/2 sweet onion (finely grated )
- Add all of your ingredients except matzo meal into a large bowl. Whisk.
- Add matzo meal, then mix to combine. Taste to see if the mixture needs more salt, but remember you'll be boiling the matzo balls in very salty water so don't overdo it.
- Let the matzo meal rest in the fridge for an hour or two until it thickens and comes together (it will be very thick!)
- Bring a large pot of heavily salted water to a rolling boil.
- While the water comes to a boil, use an ice cream scoop to take out even size balls (I like smaller ones that are a little less than 1/4 cup of mixture each). Roll the balls into nice circles and prepare them all to go into the pot. You can use a little water on your hands in between rolling balls to prevent sticking. Also, they should all go into the water at roughly the same time, so don't stand over the pot rolling balls.
- Once the balls are in, turn the heat down to a simmer and cover. Simmer the matzo balls for 35-40 minutes, flipping midway. You must cook the matzo balls covered, so the top half steams while the bottom half simmers.
- The balls will be done when they have doubled in size and look very full. Take on out after about 30-35 minutes to test. Your spoon should slide through the matzo ball easily and it should taste light, herby, and delightful!
- Store your matzo balls separately, just adding to soup when serving. This way, they don't get bloated or too soft. You can store matzoh balls in the fridge for a few days or freeze them for later use.
- Prep Time: 1 hour 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Jewish
Keywords: jewish cooking, jewish recipes, ashkenazi recipes, passover, pesach, matzo, matza, matzah, matzoh, matzo ball recipe, matzo ball soup recipe, matzo balls from scratch