Everyone has their own recipe for Matzo balls. But since matzo ball soup is usually served with meat meals, not many people have a recipe for buttered matzo balls. Use this recipe for special occasions that you don’t cook with meat or for Shavuot, which is the dairy holiday. For spices to add to your matzo balls, click here.

Ingredients:

· 2 (10 ounce) packages matzo crackers
· 1/2 cup butter
· 6 eggs
· salt and pepper to taste
· 3 tablespoons minced fresh parsley
· 2 onions, minced
· 5 ounces matzo meal

Preparation: 

Bring a large pot of lightly salted water to a boil. Break matzo crackers into small pieces, and place in a large bowl. Add water to cover; allow to soak for a few minutes, until soft. Drain off excess water. Melt butter in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. Remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions. 

Mix in just enough matzo meal to make mixture hold together. Roll one golf ball-size matzo ball. Place matzo ball in the boiling water to test the mixture. The ball must rise to the top of the water and not break apart. If it does not rise, then too much matzo meal was added. In this case, add another beaten egg to the mixture and try again. 

When desired consistency is reached, roll all of mixture into golf ball size spheres. 

For exclusive content on other kosher foods from Israel, click here.