Matzah, matzoh, matza… there are as many ways of spelling this New York classic as there are ways to cook it: several small balls versus one big ball; dense balls versus light and fluffy ones; vegetables in the broth versus broth only, and the list goes on. This recipe makes 12 medium-sized matzo balls that are light and fluffy, with some carrots and parsnips in the broth for sweetness. You can start this recipe a day ahead.






Skill level

Average: 3.6 (10 votes)


  • 1 small onion, finely chopped
  • 3 tsp goose fat
  • 3 eggs
  • 80 g matzo, ground
  • 3 tbsp semolina
  • 1 1/5 L vegetable stock
  • 2 large carrots, diced
  • 1 shallot, sliced
  • 200 g celeriac, diced
  • 1 tbsp fresh parsley, chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes 12 balls
Chilling time
 1 hour

Fry the onion in the fat over medium heat for approx. 10 minutes. Remove from the heat and leave to cool slightly.

Gently beat the eggs and then add the matzo, semolina, salt, and a pinch ground black pepper. Add the onion and gradually add enough stock (approx. 100 ml) until a smooth, pliable dough is formed. Cover and chill for 1 hour in the fridge.

Remove the mixture from the fridge and shape it into 10-12 dumplings. Bring the vegetable stock to the boil, add the vegetables and cook for approx. 2 minutes; then add the dumplings. Reduce heat and steep the dumplings in the simmering stock for approx. 12 minutes. Garnish with parsley and serve in bowls.



As seen in Feast magazine, October 2011, Issue 2. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.