Matzo Balls with Parsley and Sage
10 servings
200 minutes
Matzah balls with parsley and sage are a traditional Jewish dish associated with Passover. Matzah, the base of the recipe, symbolizes the story of the Exodus from Egypt. These airy balls infused with the aromas of parsley and sage acquire a delicate texture thanks to soda water. Their flavor is mild with herbal notes complemented by a slight spiciness of black pepper. Preparation requires patience: the dough is chilled, formed into balls, and cooked for a long time until surprisingly tender. They are served as a standalone dish or in broth, making them an ideal warming treat. They pair wonderfully with traditional Jewish soups, filling the meal with comfort and warmth.
1
In a bowl, beat the eggs and add softened margarine, salt, pepper, and herbs. Slowly incorporate the matzo, mix, and pour in the soda. Knead well, cover, and chill for at least 2 hours.
- Chicken egg: 4 pieces
- Margarine: 5 tablespoon
- Salt: 0.8 teaspoon
- Ground black pepper: pinch
- Flat-leaf (Italian) parsley: 50 g
- Sage leaves: 2 tablespoons
- Matzo farfel (crushed matzo): 220 g
- Soda water: 0.5 glass
2
Line the baking tray with film. Take 1 teaspoon of dough, shape small balls, and place them on the tray.
3
Drop the balls into a pot of boiling salted water, cover with a lid, reduce the heat, and cook until soft for about 1 hour. Transfer to a dish.
- Salt: 0.8 teaspoon
