Studded Matzo Balls

2 Apr


It was only natural to honor my first Classic Homemade Chicken Soup with my first ever matzo balls, and it was fitting that I served them on the last day of Passover. They’re studded with carrots, celery, and parsley.

Time: 10 min prep, 30+min cook             Serves: 8


  • 3 tbsp vegetable oil
  • 3 large eggs, slightly beaten
  • 3/4 cup matzo meal (I used Manischewitz brand)
  • 3 tbsp water/stock/broth
  • 1 tsp salt, if desired
  • 1/4 cup finely diced carrots
  • 1/4 cup finely diced celery
  • 2 tbsp chopped parsley (I used flat leaf Italian)
  • 1 batch chicken soup

How to make it

  • In a mixing bowl, combine oil, eggs, matzo meal, water/stock and salt if using. Mix to incorporate. Cover and place in fridge to chill for 15 minutes.
  • Meanwhile bring soup/stock/water to boil in a 4 quart stock pot.
  • After chilled, add carrots, celery and parsley to batter mix. Gently fold in.
  • Reduce heat to simmer.
  • Moisten hands and roll batter into about 1-inch balls. Gently drop into boiling pot. Cover pot and simmer for 30-40 minutes.
  • If cooking broth/water, remove from liquid and serve warm or at room temp. If serving in soup, you’re all set to serve it up 🙂

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