Matzah Balls with Parsley and Sage

⏳ Time

3 hours 20 minutes

🥕 Ingredients

🍽️ Servings

Description

You can drop a few of these balls into soup, for example, into <a href="https://eda.ru/recepty/supy/sup-iz-seldereja-pasternaka-s-sharikami-iz-maci-22134">this one</a>.

Ingredients

Farm fresh eggs - 4 pieces
Margarine - 5 tablespoons
Salt - ¾ teaspoon
Ground Black Pepper - a pinch
Italian chopped parsley - 1.8 oz
Chopped Sage Leaves - 2 tablespoons
Coarse matzo - 7.8 oz
Soda water - ½ cup

Step by Step guide

Step 1

In a bowl, beat the eggs and add the softened margarine, salt, pepper, and herbs. Gradually incorporate the matzah, mix, and pour in the soda water. Knead well, cover, and chill for at least 2 hours.

Step 2

Line a baking sheet with plastic wrap. Taking 1 teaspoon of the dough at a time, shape small balls and place them on the baking sheet.

Step 3

Drop the balls into a pot of boiling salted water, cover with a lid, reduce the heat, and cook until tender for about 1 hour. Transfer to a serving dish.