• Ingredients: 31
  • Serves: 36

Parsley-sage matzo balls with large eggs, stick margarine, melted, salt, ground black pepper, finely chopped fresh italian parsley, chopped fresh sage, matzo meal, club soda.

Ingredients

For cake

  • Special equipment: a 9- to 91/2-inch springform pan; parchment paper
  • Garnish: Passover confectioners sugar

Meat filling

  • 2 tbsps. corn oil
  • 3/4 cup finely chopped onion
  • 1/2 lb. chopmeat
  • 1 egg yolk
  • 2 tbsps. finely chopped fresh parsley
  • 1 tsp. salt
  • 1/4 tsp. pepper

Potato filling

Cheese filling

  • 1 cup farmer cheese
  • 1/4 cup sugar
  • 1 egg, beaten

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts

Directions

  1. Step 1 Whisk eggs in medium bowl until frothy. Whisk in melted margarine, salt, and pepper, then herbs. Gradually mix in matzo meal.

    For this step you will need

  2. Step 2 Line baking sheet with plastic wrap. Using wet hands and 1 heaping teaspoonful for each, shape batter into matzo balls.
  3. Step 3 Drop matzo balls into large pot of boiling salted water. Cover partially and reduce heat to medium.

    For this step you will need

  4. Step 4 Simmer until matzo balls are tender, about 1 hour. Using slotted spoon, transfer matzo balls to clean baking sheet.

    For this step you will need

Nutrition information

Calories 31 Carbohydrates 2 g (1%)
Fat 2 g (3%) Protein 1 g (2%)
Saturated Fat 1 g (3%) Sodium 70 mg (3%)
Polyunsaturated Fat 1 g Fiber 0 g (1%)
Monounsaturated Fat 1 g Cholesterol 21 mg (7%)