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

Stuffed and Baked Matzah Balls
This recipe is kosher for Passover.
Stuffed and Baked Matzah Balls Eileen Goltz | Pareve or Meat
3 hours 45 minutes
1 hour
1 hour, 15 minutes
12 matzah balls (6 servings)

  • Fresh parsley tends to be infested with aphids, thrips and other insects. Please check “Kashrut Instructions” below for instructions on how to check parsley for insect infestation.
Ingredients
  • Vegetable oil for greasing muffin pans
  • 4 large eggs, slightly beaten
  • 2 Tablespoons oil
  • 1 cup matzah meal
  • 2 teaspoons salt
  • 2 Tablespoons chopped parsley
  • 6 Tablespoons chicken soup or water

    Filling:
  • 1 onion, chopped extra fine
  • 2 Tablespoons oil
  • 2 Tablespoons matzah meal
  • 1 egg yolk
  • salt and freshly ground pepper
  • Dash of cinnamon
  • Water
  • Oil

Instructions
  1. Preheat oven to 350°F. Grease a 12-cup muffin pan and set aside.
  2. In a medium bowl, beat eggs and oil together. Stir in the matzah meal, salt and parsley. Add the chicken soup or water.
  3. Refrigerate 1 hour or more, for the liquid to become absorbed. Meanwhile, make the filling.

    Filling:
  4. Fry onion in oil or chicken fat over medium heat until it is very crisp.
  5. Cool slightly and then mix in 2 Tablespoons matzah meal and egg yolk. Season to taste with salt, pepper and cinnamon.

  6. Dip palms of your hands in cold water. Form 12 matzah balls from the refrigerated mixture, making them about the diameter of a 50-cent piece, wetting your hands as needed to keep them from sticking.
  7. Spoon a heaping teaspoon of filling into the middle of the matzah ball and close well.
  8. Fill a 6-quart pot with a lid with salted water and bring to a boil. Reduce to a simmer and drop in the matzah balls.
  9. Cover pot and cook just at a simmer for 30 minutes or until plump.
  10. Remove matzah balls with a slotted spoon and place in the greased muffin tins.
  11. Coat each matzah ball with a little oil and bake at 350°F for about 30 minutes, or until golden brown.

To serve, place one matzah ball in the center of a soup bowl and spoon chicken soup over with a ladle.


Kashrut Instructions

FRESH HERBS:

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.

INSPECTION:

  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.