Best 8 Parsley Sage Matzo Balls Recipes

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**Parsley, Sage, Matzo Balls: A Trio of Traditional Jewish Recipes**

In the realm of Jewish cuisine, parsley, sage, and matzo balls reign supreme, each holding a special place in the culinary heritage. These three elements come together to form a trio of traditional recipes that are not only delicious but also deeply rooted in Jewish culture and tradition. Whether it's the fluffy matzo balls swimming in a savory chicken soup, the aromatic parsley adding freshness to various dishes, or the earthy sage enhancing the flavors of poultry and stuffing, these recipes embody the essence of Jewish cooking. Join us as we explore the delectable world of parsley, sage, and matzo balls, with recipes that will tantalize your taste buds and connect you to the rich tapestry of Jewish culinary traditions. From classic matzo ball soup to creative sage-infused dishes and refreshing parsley-based salads, this article offers a culinary journey that celebrates the diversity and depth of Jewish cuisine.

Here are our top 8 tried and tested recipes!

PARSLEY MATZO BALLS



Parsley Matzo Balls image

These traditional beauties skew on the tender and fluffy side, thanks to the glug of seltzer lightening up the batter. A little chopped parsley adds color and a hint of freshness. Don't have matzo meal on hand? Save an extra trip to the grocery store by making your own. Break up a few matzo sheets and pulse them in the food processor until they take on a bread crumb-like consistency.

Provided by Robyn Doyon-Aitken

Categories     Main course     Main Dish     Side Dish

Yield 6-8 people

Number Of Ingredients 7

4 eggs (lightly beaten)
1/4 cup (60 ml) vegetable oil (or schmaltz)
1 tsp. salt
1 cup (105 g) matzo meal
2 Tbsp. finely chopped fresh flat-leaf parsley
3 Tbsp. seltzer water
Classic Chicken Soup ((SEE RECIPE LINKED BELOW))

Steps:

  • Stir together the eggs, vegetable oil, salt, matzo meal, parsley, and seltzer in a large bowl. Cover and refrigerate for 30 minutes
  • Meanwhile, bring a large pot of generously salted water to a boil. Turn the heat to medium-low and keep at a simmer while you form the matzo balls.
  • Moisten your hands with water. Scoop out a rounded 1 Tbsp of matzo ball batter and roll it into a 1-in/2.5-cm ball. Drop into the simmering water, and repeat with the remaining batter. You should end up with about 15 matzo balls. Cover the pot and simmer until the matzo balls are tender and puffed, 30 to 35 minutes. (If you cut one in half, it should be pale in color throughout.)
  • Remove the matzo balls from the pot with a slotted spoon, divide between bowls, and ladle soup over the top. (Matzo balls can be cooled to room temperature, then stored, covered, in the refrigerator for up to 1 day. Rewarm them in your soup before serving.)

MATZO BALLS



Matzo Balls image

Provided by Ina Garten

Time 55m

Yield 18 to 20 matzo balls

Number Of Ingredients 6

4 extra-large eggs, separated
1/2 cup good chicken stock
1/4 cup rendered chicken fat, melted
1/2 cup minced fresh parsley
2 teaspoons kosher salt, plus more for egg whites
1 cup matzo meal

Steps:

  • Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
  • Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.

LEMON-SCENTED CHICKEN SOUP WITH PARSLEY-SAGE MATZO BALLS



Lemon-Scented Chicken Soup with Parsley-Sage Matzo Balls image

The chicken and vegetables are strained out for a clear soup. If you'd like, save some chicken and vegetables to serve along with the matzo balls in the soup.

Provided by Miriyam Glazer

Categories     Soup/Stew     Chicken     Citrus     Poultry     Passover     Low Cal     Spring     Kosher     Dill     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 14

1 4 1/2- to 5-pound chicken, cut into 8 pieces, rinsed well, excess skin and fat cut away and discarded
Boiling water
5 quarts cold water
1 tablespoon coarse kosher salt
1 pound onions, quartered
1 1-pound yam (red-skinned sweet potato), peeled, cut in half crosswise
3/4 pound carrots, peeled, thickly sliced
1/2 pound parsnips, peeled, thickly sliced
4 large celery stalks, cut into 2-inch pieces
10 large fresh dill sprigs
10 large fresh Italian parsley sprigs
Parsley-Sage Matzo Balls
3 to 4 tablespoons fresh lemon juice
8 thin lemon slices

Steps:

  • Place chicken in large bowl. Add boiling water to cover. Let stand 2 minutes; drain well. Using small knife, scrape skin to remove any surface fat. Rinse with cold water; drain again. Bring 5 quarts water to boil in heavy large pot. Add chicken. Return to boil, skimming impurities . Cook until broth is clear, skimming as needed and stirring occasionally, about 15 minutes. Add onions, yam, carrots, parsnips, and celery. Partially cover and reduce heat to medium-low; simmer until chicken and vegetables are tender, about 1 1/2 hours. Add dill and parsley to soup; simmer 3 minutes. Remove from heat and let stand 1 hour. Strain into clean pot. (Can be made 2 days ahead. Chill uncovered until cold, then cover and chill.) Add matzo balls to soup and rewarm over medium heat. Season to taste with lemon juice, salt, and pepper. Ladle into bowls. Add 1 lemon slice and matzo balls to each.

FLUFFY MATZAH BALLS



Fluffy Matzah Balls image

If you like light, airy matzah balls, you'll like this recipe. It's my son David's favorite, especially when his grandmother makes the matzah balls.

Provided by Joan Nathan

Categories     Passover     Spring     Kosher

Yield Yield: about 12 large, soft matzah balls

Number Of Ingredients 6

4 large eggs
2 tablespoons chicken fat or vegetable oil
1/4 cup seltzer, club soda, or chicken broth
1 cup matzah meal
Salt and freshly ground pepper to taste
N/A freshly ground black pepper

Steps:

  • 1. Mix the eggs well with a fork. Add the chicken fat or oil, soda water or chicken broth, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours.
  • 2. Dip your hands in cold water and make about 12 balls slightly smaller than Ping-Pong balls.
  • 3. Bring water to a boil in a large pot. Add salt and place the matzah balls in the water. Cover and simmer about 30 minutes until soft.
  • Tip: I often make chicken soup and matzah balls ahead. After cooking the matzah balls I just place them in the warm soup, which I then freeze. The liquid keeps them fluffy. I defrost the soup, reheat, and serve. If you like them more al dente, use large eggs and cook a shorter time.

MATZOH BALLS



Matzoh Balls image

Provided by Marian Burros

Categories     soups and stews, appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 11

6 large eggs
2 1/2 tablespoons finely chopped fresh parsley
1 1/2 tablespoons finely chopped fresh thyme
2 teaspoons kosher salt
1/2 teaspoon freshly ground white pepper
1/8 teaspoon cayenne, optional
1/2 cup clarified unsalted butter
1 1/2 cups matzoh meal
1/4 teaspoon baking powder
1 cup club soda
10 cups chicken soup

Steps:

  • Whisk the eggs in a medium bowl. Whisk in the parsley, thyme, salt, pepper and cayenne, if using. Whisk in the butter, and then the matzoh meal and baking powder. Whisk in the club soda until well combined. Cover with plastic wrap and refrigerate 2 hours.
  • Place the chicken soup in a large pot and bring to boil. Whisk the matzoh ball mixture. With moistened hands, form the matzoh mixture into 16 2-inch balls. Drop the balls into the soup, reduce heat so the soup simmers and cook for 30 minutes. With a slotted spoon, remove matzoh balls to a clean, dry towel. Ladle the soup into bowls and place 1 or 2 matzoh balls in each. Serve immediately.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 9 grams, Sodium 917 milligrams, Sugar 5 grams, TransFat 0 grams

SPRING CHICKEN SOUP WITH MATZO BALLS



Spring Chicken Soup with Matzo Balls image

This chicken soup recipe can be served at a Passover seder or anytime. Ginger in the broth and fresh herbs in the matzo balls makes this version of the traditional soup stand out.

Provided by Melissa Roberts

Categories     Soup/Stew     Chicken     Appetizer     Passover     Kid-Friendly     Leek     Carrot     Spring     Dill     Simmer     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 20

Soup:
3 medium leeks (about 1 1/2 pounds), top 2 inches of dark green parts discarded, then halved lengthwise and cut crosswise into thirds
5 large carrots (about 1 pound), cut into thirds
2 celery ribs, cut into thirds
1 (4- to 4-1/2 pound) chicken (giblets and liver removed)
1 small head garlic, halved crosswise
1/3 cup sliced fresh ginger (unpeeled but skin scrubbed); from one 1/2-ounce piece
15 long fresh flat leaf parsley stems
15 long fresh dill stems
12 black peppercorns
1 tablespoon kosher salt
4 quarts cold water
Matzo balls:
1 cup matzo meal, plus 1 tablespoon
1/3 cup finely chopped flat leaf parsley
3 tablespoons finely chopped fresh dill
3 tablespoons rendered chicken fat
1/2 cup chicken broth (reserved from recipe below)
4 large eggs, separated
Dill sprigs for garnish

Steps:

  • Cook broth:
  • Wash leeks in a bowl of cold water, agitating them to remove all sand and grit, then lift out and transfer to an 8-quart stockpot.
  • Add all remaining broth ingredients to pot and bring to a boil over medium heat.
  • Reduce heat and simmer, uncovered, skimming foam occasionally, 3 hours.
  • Make matzo balls:
  • Stir together matzo meal, parsley, dill, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a bowl.
  • Work rendered chicken fat into mixture with your fingers until incorporated, then stir in 1/2 cup broth from chicken and yolks. Mixture will be stiff.
  • Beat egg whites with a pinch of salt in another bowl until they just form soft peaks.
  • Stir one-third of egg whites into matzo mixture to lighten, and then fold in remaining whites gently but thoroughly. Chill, covered, 30 minutes. If after being chilled, the matzo mixture is still not firm, add 1 tablespoon additional matzo meal.
  • Finish soup:
  • Transfer chicken from broth to a cutting board to cool. When cool enough to handle, tear chicken into shreds, discarding skin and bones.
  • Remove carrots from broth and once cool, cut into 1/2-inch pieces.
  • Line a large sieve with a double layer of dampened paper towels. Pour broth through sieve into a 5-to 6-quart pot, pressing hard on and discarding solids. Return broth to a simmer.
  • With dampened hands, gently form chilled matzo mixture into roughly 1-inch balls, gently dropping them into simmering soup as formed (this should yield about 20 matzo balls; moisten hands as necessary to prevent sticking).
  • Simmer matzo balls, covered, until just cooked through, about 45 minutes (To test: Halve one matzo ball. It should have a uniformly moist interior; if uncooked, it will be dry in the center).
  • Stir carrots and chicken into hot soup to warm through before serving.
  • Garnish with dill sprigs.

BEST MATZAH BALLS



Best Matzah Balls image

These can be tricky to get the right consistency. After years of experimenting with the basic recipe, I found these to come out soft but not falling apart. If you like firm/hard-middle matzah balls, either reduce the seltzer or add 1/4 cup matzah meal.

Provided by Weekend Cook

Categories     Side Dish

Time 1h15m

Yield 16

Number Of Ingredients 7

4 eggs
6 tablespoons olive oil
⅓ cup club soda
2 tablespoons club soda
½ teaspoon salt
1 ½ cups matzo meal, or more as needed
4 quarts water

Steps:

  • Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
  • Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.

Nutrition Facts : Calories 105.8 calories, Carbohydrate 10.2 g, Cholesterol 46.5 mg, Fat 6.4 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 98.5 mg, Sugar 0.3 g

GOOSE-MATZO BALLS WITH DRIED GINGER AND PARSLEY



Goose-Matzo Balls With Dried Ginger and Parsley image

This recipe came to The Times in a 2012 magazine article by David Sax about the goose-matzo-ball soup he discovered at Fülemüle, a tiny restaurant in Budapest which serves Hungarian-style Jewish dishes. The recipe, created by then chef András Singer, calls for goose schmaltz in place of chicken, hand-crushed matzo instead of preground matzo meal and a bit of dried ginger to cut through the richness. The combination yields what Mr. Sax called "the greatest matzo ball on earth."

Provided by David Sax

Categories     dinner, weekday, soups and stews, main course

Time 15m

Yield 20 matzo balls

Number Of Ingredients 6

5 whole matzos
150 milliliters liquid goose fat
4 eggs
1 teaspoon dry ginger (or ground fresh)
1/2 cup fresh chopped parsley
Salt and pepper to taste

Steps:

  • Crumble matzos, mix in other ingredients slowly, rolling dough into squash-ballsize balls. Place in salted, boiling water with salted goose meat and vegetables.

Nutrition Facts : @context http, Calories 99, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 55 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

  • Use fresh herbs: Fresh parsley and sage add a vibrant flavor to these matzo balls. If you don't have fresh herbs on hand, you can use dried herbs, but use half the amount since they are more concentrated.
  • Don't overmix the batter: Overmixing the batter will make the matzo balls tough. Mix just until the ingredients are combined.
  • Let the matzo balls rest: Let the matzo balls rest for at least 15 minutes before cooking. This will help them hold their shape.
  • Cook the matzo balls in simmering water: Boiling water can cause the matzo balls to break apart. Simmering water is gentler and will help them cook evenly.
  • Don't overcrowd the pot: Don't overcrowd the pot with matzo balls. This will prevent them from cooking evenly.
  • Serve the matzo balls immediately: Matzo balls are best served immediately after they are cooked. They can be reheated, but they may not be as fluffy.

Conclusion:

These parsley sage matzo balls are a delicious and easy-to-make addition to any soup or stew. They are packed with flavor and have a light and fluffy texture. With a few simple tips, you can make perfect matzo balls every time. So next time you're looking for a hearty and flavorful soup or stew, be sure to add these parsley sage matzo balls. You won't be disappointed!

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