• 2 matzos
  • 1/2 cup chopped pecans
  • 2 tablespoons kosher-for-Passover vegetable oil
  • 1/2 onion, diced
  • 1/2 cup matzo meal
  • 1 teaspoon salt
  • 2 tablespoons chicken broth
  • 2 large eggs, beaten
  • 1 tablespoon chopped parsley
  • 2 tablespoons plus 12 cups chicken stock
  1. Crumble matzos and soak in warm water. Drain well in colander.
  2. Grind pecans in food processor so that they still have some crunch to them. Set aside.
  3. Heat oil in skillet over medium heat. Add onion and saute until translucent, 3 to 5 minutes. Remove from heat. Add drained matzos, matzo meal, salt, broth and eggs and mix well. Fold in pecans and parsley. Cover and refrigerate 2 hours.
  4. Roll mixture into about 20 nickel-size balls. Drop into simmering chicken stock and cook, uncovered, about 15 minutes, until they float. Makes about 20 matzo balls or 8 servings of soup