I’ve had a lot of matzoh balls over my life, but these are by far the greatest! Avoid using a packaged mix; these are simple and much better! For the Jewish festival of Passover, matzoh balls are typically made, and they float (or sink) in a bowl of chicken soup. However, nothing is more soothing than a steaming bowl of chicken soup with these pearls when you’re feeling under the weather.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 20 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 medium parsnip, peeled and diced
- 1 medium carrot, peeled and diced
- ⅓ cup shortening, melted
- 4 large eggs
- 1 cup matzo meal
- ½ cup water
- 1 teaspoon salt
- 1 dash black pepper
- 1 tablespoon minced parsley, or to taste
Instructions
- Place diced parsnip and carrot in a single layer in a microwave-safe bowl and add a small amount of water. Cover with a paper towel and microwave on high power until tender enough to mash, 5 to 10 minutes. Mash.
- Mix shortening with eggs, matzoh meal, 1/2 cup water, salt, and pepper and mashed carrot and parsnip. Add parsley. Mix together.
- Refrigerate covered for 20 minutes.
- Scoop out balls of mixture to desired size and drop into boiling water. Cook in water until light and fluffy looking, about 5 minutes. Matzoh balls are now ready to add to your favorite soup!
- These freeze very well. Line a baking sheet with wax paper or parchment. Place matzoh balks apart on sheet and freeze. Once frozen, remove from freezer and place in a freezer bag.
Nutrition Facts
| Calories | 186 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 335 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |