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My review
Oma's Fabulous Matzo Ball Soup
May Gerstle
"This is a matzo ball soup that my grandmother used to make. It is our family's favorite part of the meal. It serves a lot of people depending on the size of the bowl you use. Make sure to not add too much matzo meal in order to make the matzo ball float to the top of the boiling water."
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Ingredients
55 m servings 448 calsOriginal recipe yields 10 servings
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Directions
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- 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.
- In a large saucepan, bring chicken broth to a slow boil over medium heat; add balls to broth. Serve soup as the balls rise to the top of the broth.
Nutrition Facts
Per Serving: 448 calories; 13.9 g fat; 63.5 g carbohydrates; 16.9 g protein; 136 mg cholesterol; 965 mg sodium. Full nutrition
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Reviews
Read all reviews 6684 Ratings
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Most helpful positive review
8/15/2001
hi I'm writing from Israel, I'm Jewish, and I agree that NOTHING in the world beats a good bowl of chicken soup, especially when it's winter and/or you're not feeling well. HOWEVER, I must add a...
Most helpful critical review
9/27/2008
I love matzo ball soup!...but while the balls float, they don't seem to expand. Instead of turning out large and fluffy, they're smaller with tough insides. Any advice?
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8/15/2001
hi I'm writing from Israel, I'm Jewish, and I agree that NOTHING in the world beats a good bowl of chicken soup, especially when it's winter and/or you're not feeling well. HOWEVER, I must add a...
9/27/2008
I love matzo ball soup!...but while the balls float, they don't seem to expand. Instead of turning out large and fluffy, they're smaller with tough insides. Any advice?
9/15/2002
This recipe was fantastic! This was my first time making matzo ball soup, and it turned out perfectly. I used the lightly salted matzo and added a little extra butter. Note that this recipe m...
10/22/2007
I rated this 5 stars because this is THE BEST Matzo Ball soup I have ever had!!! I made my own chicken broth (used only chicken necks, celery, carrots, onion and water) on Saturday, strained th...
7/21/2008
You have to have some big honkin pots sitting around to do this recipe justice, but it's worth it - a great outcome to be sure. Considerations: I used olive oil instead of butter, 5 finely proce...
9/17/2002
In my heart, chicken soup will always be the perfect comfort food because my "Oma" made the best, except she used noodles. As an adult, I'm totally addicted to matzo ball soup and now my kids ar...
10/1/2010
I separated the yolks from the whites. I whipped the whites until stiff and after mixing the ingredients I folded in the whites. All of the Matzo Balls floated to the top!! Great recipe!!
6/22/2005
I used one onion, green onion, garlic, and parsley to roll into this mixture. In general matzo ball soup is bland, but this really kicked up the flavor.