Parsley-Sage Matzo Balls – a delicious recipe with eggs, margarine, salt, ground black pepper, fresh Italian parsley, fresh sage. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Whisk eggs in medium bowl until frothy. Whisk in melted margarine, salt, and pepper, then herbs. Gradually mix in matzo meal. Stir in club soda. Cover and chill batter until cold and firm, at least 2 hours and up to 1 day.
2
Line baking sheet with plastic wrap. Using wet hands and 1 heaping teaspoonful for each, shape batter into matzo balls. Arrange on prepared sheet.
3
Drop matzo balls into large pot of boiling salted water. Cover partially and reduce heat to medium. Simmer until matzo balls are tender, about 1 hour. Using slotted spoon, transfer matzo balls to clean baking sheet. (Can be made ahead. Let stand at room temperature 2 hours or cover and chill up to 1 day. Rewarm in soup before serving.)
154
kcal
Calories
10
g
Fat
3
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 large eggs, 5 tablespoons stick margarine, melted, 3/4 teaspoon salt, 1/8 teaspoon ground black pepper, and more.
Yes, Parsley-Sage Matzo Balls falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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