(Make ahead of time and drop into clear chicken - or light vegetable - soup when ready.)


¼ cup oil
4 eggs, lightly beaten
1 cup matzo meal
1 tsp salt
¼ cup water
2 tbsp parsley, chopped


1. Mix oil and eggs together.
2. Add matzo meal and salt. Mix well.
3. Blend in water and parsley.
4. Cover and refrigerate for 20 to 30 minutes.
5. During this time bring a pot of water to boil.
6. Once rested, form the mixture into small balls and drop into boiling water.
7. Cover and cook over low heat for a few minutes. When balls rise to the surface, they are cooked. 
8. Balls are now ready and can be dropped into soup to be served.

The story behind the recipe

This recipe is a mainstay of the Pesach (or Passover) meal on the Jewish Seder. It is one of many courses that those around the Seder table consume on one of the commemorative nights of Pesach. It is always regarded as a challenge to make a light matzo ball! Those who have experienced many Passovers will know that it is wise to stop at one with your soup as they are very filling and there is a lot of food to come.