Neither of us had ever had Matzo Ball Soup so we weren’t exactly sure what to expect. It was delicious. I can see how this is the “go to” soup when you’re sick. The broth is so soothing. Vince said “This is like comfort food!”
Matzo Ball Soup
My matzo balls were fluffy . . according to me. I’m not sure what a Jewish Matzo Ball Soup expert would say about them.
I think I followed the recipe fairly closely . . I never seem to follow directions for anything. One change I made was adding the kale. While in Abilene, I ran by Natural Grocers. I love that store! I went in to get soybeans for making tofu but they had the most gorgeous kale so I bought one bundle and am already wishing I’d bought two or three bundles.
Now that I think about it, I should have added asparagus too since we have that coming out our ears right now.
There’s plenty of leftover soup so we’ll have it for a couple of days and probably freeze some for later. Definitely comfort food!
wanda j says
Was it like a dumpling? Did it have meat in with it?Tell us more.Please We love soup of all kinds and now that we can’t have much salt I have to make things we like without to much salt. TIA
Theresa says
Looks so good! Will you share recipe?
Sherrill Pecere says
Looks yummy!!
Dorothy Matheson says
I find kale very easy to grow here in central Texas.
Judy Laquidara says
I’ve always had good luck growing kale here. This year, our garden is small and the early plants didn’t get planted. Kale grows better for me before it gets so hot and before the army worms move in.
Jeri Niksich says
I agree with everyone, please share your recipe. It looks so good in your bowl. And along with what Wanda asked what was the texture of the “Matza Ball? Please share ?
Amy Makson says
Other than the cucumber? it looks like the soup I grew up with. My Mom always added parsnip as well… carrots, onions, parsnip…then she would mush some of it up into the soup ( not all) to add a bit more texture and color. Plenty of whole carrots left in. She never added greens but I always do …not sure we ever heard of Kale growing up but I love it. Asparagus would be lovely too. As to the Matzo Balls… the boxed ones always come out great. ( but might be salty)… some folks make them great from scratch. Others end up like little bowling balls…SOO dense. Yours looks fantastic!
Robin F. says
I make my matzoh balls from scratch. I add club soda instead of water or broth to ensure fluffy, floating balls. When I make my chicken soup I add A stalk of celery, carrots, & parsnips. Soup freezes well but matzoh balls not so much.