This is one of my favorite soup recipes. I always double the recipe for the matzoh balls, since everyone enjoys them so well. You may wish to cook the matzo balls in slightly salted water, allow them to cool for several minutes in the water after they're cooked, then transfer them to the soup. Some people say that the matzoh balls make the broth a tad cloudy.
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
583.2 calories; 45.3 g protein; 10.2 g carbohydrates; 217 mg cholesterol; 511.8 mg sodium. Full Nutrition