Please consult the OU's guidelines for checking fruits and vegetables.

Herbed Matzah Balls
This recipe is kosher for Passover.
Herbed Matzah Balls Eileen Goltz | Pareve
2 hours, 45 minutes 20 minutes
2 hours
25 minutes
14 to 16 matzah balls

Fresh dill and parsley tend to be infested with aphids, thrips and other insects. Please see “Kashrut Instructions” below for instructions on how to check for insect infestation

  • 4 large eggs, beaten
  • 6 Tablespoons seltzer or club soda
  • ¼ cup vegetable oil
  • 1 cup matzah meal
  • Salt and pepper to taste
  • 2 Tablespoons finely chopped fresh parsley
  • 2 Tablespoons finely chopped fresh dill
  • 1 teaspoon ground ginger powder

  1. In a bowl, combine the six eggs, seltzer, oil, salt and pepper. Stir in the matzah meal and herbs.
  2. Cover and refrigerate the mixture for 2 hours.
  3. With wet hands, shape matzah balls into 2 1/2-inch balls.
  4. Boil 4 quarts of water or broth, and add the matzah balls to boiling hot soup or water.
  5. Cover and simmer the matzah balls for about 15 minutes; don’t peek.

Kashrut Instructions


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill or parsley for use in soups wash them thoroughly and place in a cooking bag.