Oma's Fabulous Matzo Ball Soup

Recipe View Gather all ingredients. In a large pot, bring lightly salted water to a rolling boil. (5 minutes)

Recipe View Break the matzo crackers into small pieces and place them in a large bowl. Cover with tap water and let soak until softened, approximately 5-7 minutes. Drain off any excess water, pressing gently to remove moisture. (7 minutes)

Recipe View Melt butter in a large skillet over medium heat. Add the drained matzo crackers and stir until they are dry and lightly browned, about 8-10 minutes. Remove from heat and let cool slightly. (10 minutes)

Recipe View In a separate large bowl, whisk the eggs. Add the cooled matzo cracker mixture, minced onion, parsley, salt, and pepper. Stir to combine. Gradually add the matzo meal, mixing until the mixture holds together and forms a soft, slightly sticky dough. (5 minutes)

Recipe View To test the consistency, roll a small amount of the mixture (about 2 tablespoons) into a 2-inch ball. Gently drop it into the boiling water. It should rise to the top and hold its shape without breaking apart. If it sinks or falls apart, add another beaten egg to the mixture or a tablespoon of matzo meal at a time, until the desired consistency is achieved. (10 minutes)

Recipe View Once the consistency is correct, roll the remaining matzo ball mixture into 2-inch balls. (10 minutes)

Recipe View In a large saucepan, bring the chicken broth to a lively simmer over medium heat. Carefully add the matzo balls to the simmering broth. (2 minutes)

Recipe View Reduce the heat to low, cover the saucepan, and simmer gently until the matzo balls are cooked through and have risen to the top of the broth, about 25-30 minutes. (30 minutes)

Recipe View Serve the matzo ball soup hot, garnished with fresh parsley, if desired.