- 4 eggs
- 1/2 cup cold chicken broth
- 1/3 cup olive oil
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1 dash ground black pepper
- 1 cup matzo meal
- Whisk eggs, chicken broth, olive oil, parsley, salt, and pepper together in a large bowl. Fold in matzo meal until thoroughly mixed.
- Cover and refrigerate until matzo mixture softens into a soft dough, 3 hours to overnight.
- Roll matzo mixture gently into 12 golf-sized balls, moistening hands if dough is too sticky.
- Bring a large pot of salted water to a boil. Add matzo balls; cover and cook until tender, about 20 minutes.