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

Julie’s Bubbie’s Matzah Balls
This recipe is kosher for Passover.
Julie’s Bubbie’s Matzah Balls Meat
1 hour, 50 minutes 25 minutes
1 hour
25 minutes

  • My friend Judie makes these every Shabbat and her family won’t even consider eating another kind.
  • Fresh Parsley tends to be infested with aphids, thrips and other insects. Please check “Kashrut Instructions” below for instructions on how to inspect parsley for insect infestation.
  • 4 eggs
  • ½ cup club soda
  • 3 Tablespoons vegetable oil or chicken fat (schmaltz)
  • 2 Tablespoons finely-chopped parsley
  • Salt
  • 2 teaspoons dried parsley
  • Freshly ground black pepper
  • 1 cup matzah meal

  1. In a bowl, whisk the eggs until just blended. Add the club soda, vegetable oil or schmaltz, salt and pepper. Go easy on the salt.. Blend in the parsley and matzah meal.
  2. Cover and refrigerate the mixture for about 1 hour.
  3. Bring about 5 quarts of water to boil.
  4. Rub vegetable oil on hands and form matzah balls with about two tablespoons of mixture per matzah ball.
  5. Drop in boiling water and simmer covered and don’t peek (okay, maybe once or twice) for about 25 to 35 minutes.

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.