A matzo balls recipe (alternate spellings: matzah balls, matza balls, matzoh balls, or motza balls) for the Passover / Pesach festival is one of the standard recipes used by Ashkenazim (Jews whose ancestors came from Central and/or Eastern Europe; singular form: Ashkenazi, Ashkenaz; descriptive form: Ashkenazic). A matzo balls recipe is especially used for the Passover / Pesach Seder and matzo balls combined with chicken soup - collectively known as matzo ball soup - is served as an entrée during the Passover / Pesach Seder.

Matzo Balls Recipe (Makes 12 to 15 matzo balls)

6 to 8 matzos
2 tablespoons fat or oil (sometimes more)
3 to 4 eggs
1 onion, finely chopped
6 to 8 tablespoons matzo meal
1 teaspoon chopped parsley
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg

Instructions for the Matzo Balls recipe:

  1. Soak matzos in water until softened.
  2. Squeeze to thoroughly remove water.
  3. Combined softened matzos with onions and parsley.
  4. Heat fat or oil in a large pan and add matzo mixture, heating and stirring until it is dry; add more fat if necessary.
  5. Cool mixture, and add eggs, salt, pepper and nutmeg.
  6. Add matzo meal, and roll in balls the size of a walnut.
  7. In rolling, add more matzo meal (put some on your hands) until the dough does not stick to your hands.
  8. Add matzo balls to boiling soup and simmer, covered, for 10 minutes.

For the Chicken Soup recipe that goes with the matzo balls recipe, please click on the "Ashkenazic Passover Seder Recipes" category web page in the navigation bar in the upper left side on this page, and you will find a link to the chicken soup recipe for the above matzo balls recipe.

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