(contributed by Anne Zoller Kiefer)


  • 2 tbsp canola oil
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped flat-leaf parsley
  • 2 to 2 1/2 tsp any brand of Creole seasoning, such as Tony Chachere’s
  • 2 large eggs
  • 1 packet (from a 5-oz package) matzah ball mix
  • Kosher salt

In a small nonstick skillet, heat 1 tbsp of the oil over medium heat. Add the onion and cook, stirring often, until tender, 2 to 3 minutes. Stir in the parsley and Creole seasoning and cook, stirring, for 30 seconds.

Scrape the onion mixture into a medium bowl and let cool slightly. Add the eggs and remaining 1 tbsp oil. Mix with a fork until the eggs are well broken up. Add the matzah ball mix and stir until blended. Cover and refrigerate for 20 minutes.

Meanwhile, fill a large saucepan with water. Cover and bring to a boil. Moisten your hands and form the matzah ball mixture into 12 balls, using a heaping tbsp mixture for each one.

Add a big pinch of salt to the boiling water and drop the matzah balls in. Cover, reduce the heat to low, and simmer for 15 minutes or until cooked through. Serve soon or, with a slotted spoon, transfer to a container. Cover and refrigerate until ready to serve. Reheat matzah balls in soup.

Yield: 12 matzah balls