I’ve never had Matzo Ball Soup but the other day, a friend from high school was sick and another friend from high school actually is Jewish and lives in Israel and she sent him a recipe for Matzo Ball Soup. He shared a photo of his soup and I was sure I could smell it through the computer screen. It looked so delicious and I love chicken soup so I asked for the recipe, bought all the ingredients and still haven’t made it!
We’ve been so busy and this week is going to be busy again but I am going to get that soup made.
Yesterday I boiled the chicken, strained the broth, picked the meat apart.
Matzo Ball Soup – almost!
This evening I am going to do it!
Look how good that homemade broth looks. Not much comparison to most of what we buy as chicken broth.
This is going to be some delicious soup . . if I can just get the Matzo Balls right!
Janet says
Hi Judy,
Matzo Ball mix makes the job easy, The only thing I add is chopped fresh parsley-just make the balls small(like 1-11/2 in. in diameter) because they get huge. If ever you decide to make them from scratch, the secret is to substitute seltzer for the water in the cooking pot. Also, the left-over matzo balls need to be stored in liquid-either the water you cooked them in, or the soup. Enjoy!
Janet
Dotti says
What does the seltzer do? I add grated carrot to the broth. Adds a bit of color and the grated carrots cooks up quickly. In NYC. Sometimes you just get one matzo ball in your bowl.
Cilla Tyler says
Matzo balls should be light and airy so don’t compact them. Handle sparingly. I prefer golf ball sized. I also add grated carrots to the soup along with a bit of chopped spinach. We just had this as the first course at the Passover Seder.
njgrl4ever says
I always add dill to my chicken broth, it’s just the way I learned to make it.
Like Janet said, make the matzo balls small, they expand when you cook them.
Enjoy..
Judy Laquidara says
Thanks. My recipe had dill too. I was using some from the garden and was afraid to add too much and didn’t add enough. I’ll add more next time.
Nelle Coursey says
Looks good even if it is not cooked up! The ingredients are so fresh. There is no way this will not be wonderful!
dezertsuz says
I have complete confidence that, if you made this after your trip today, that it came out delicious and perfect!
cassews says
Oh I so miss the Jewish Deli in Denver … It had such a wonderful taste and the matzo balls were light and airy. The Rye bread was out of this world …. The owners are now 4th Generation Jewish family and traditions and they return to Israel to visit family once a year, LOVED their sandwiches as well ….
I have made matzo ball soup a few times after learning it from the grandmother of the family who owns the Deli …. OMG sooooo goooddddddddddddddd!!!
Debbie says
I love making Matzo ball soup…don’t skip the refrigeration of your mix before rolling into balls…… I also add grated carrots to my broth, and sometimes I literally count 6 pepper flakes and add those in…..