Matzoh Balls



  1. Blend the oil, eggs, parsley, salt and pepper and then add the matzoh meal.
  2. Add the seltzer and mix well. Cover with plastic wrap and refrigerate at least 30 minutes.
  3. When you are ready to add to your soup, using a tablespoon or cookie scoop (that way they will all be the same size and cook evenly) carefully drop the dough into the simmering soup.
  4. Cook covered approximately 30-40 minutes (cook time depends on how the size of the matzo balls).
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