Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

My emah (mother) was famous for her matzo balls. We enjoyed them year round and now my sister and I continue the tradition. We prefered them to be thick and dense. If you prefer light and fluffy matzo balls just boil them longer.

Ingredients Nutrition


  1. Mix the first four ingredients. Add salt, pepper and parsley (flakes can be used instead of fresh to save time)to taste. If you use a lot of parsley the matzo balls will take on a green color. Using a food processor will definitely assist in properly mixing all of the ingredients.
  2. Chill in the freezer for twenty minutes.
  3. Mold balls with wet hands.
  4. Carefully place the balls into a large pot of boiling water, chicken stock or chicken broth.
  5. Boil for 45 minutes.
  6. The matzo balls can be removed from the liquid and stored in the refirdgerator in an air tight container or for additional flavor keep them in the liquid.
  7. To make additional balls double, triple, quadruple, etc., the recipe as needed.
Most Helpful

5 5

These are definitely floaters and i love the addition of the parsley, very good in my home made jewish penicillin :)