Parsley Pesto Matzo Balls
Serves: 20 matzo balls
  • ¾ cup fresh parsley leaves
  • ¼ cup olive oil
  • 2-3 garlic cloves
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 eggs
  • 2 pouches (1 box) Lipton Kosher Matzo Ball Mix
  1. In the bowl of a food processor fitted with an "s" blade, combine parsley, oil, garlic, salt and pepper. Pulse until the parsley is chopped into small pieces.
  2. Add the eggs and pulse another few times, until the parsley pieces are tiny.
  3. Remove mixture to a bowl, then add the matzo ball mix. Stir until the mixture is smooth. Refrigerate the mixture for about 10 minutes, until firm enough to form into balls.
  4. Form balls of the matzo ball mix about 1 inch in diameter, then drop them into salted boiling water. (Do not overcrowd the pot - do it in batches if need be.)
  5. Boil matzo balls for about 15 minutes, then drain. Serve hot, with soup of your choice.
Plan Ahead:
  1. These matzo balls freeze well. Freeze separately from the soup for best results.
Recipe by Overtime Cook at