Reviewer:

Dina

Cooking Level: Intermediate

Reviewed: Jan. 18, 2011

I accidentally used Matzah Cake Meal without making any changes, and these still turned out really well. The flavor of your stock makes or breaks this dish, but the Matzo balls were really good. It made 36 balls, so I fed my family of 8 and had leftovers. I did use about 4 quarts of stock, though. Great recipe.

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3 users found this review helpful

Reviewer:

ACHOCOCAT

Cooking Level: Expert

Reviewed: May 9, 2010

This recipe makes up the absolute best matzo balls I have ever had. They were fluffy, not heavy and very flavorful. This made about sixteen 1-2" matzo balls. This will be my go-to recipe, especially when I don't have schmaltz on hand for my grandmother's recipe.

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6 users found this review helpful

Reviewer:

cklee

Reviewed: Mar. 29, 2010

Just had these last night for an early sedar. They were a HIT with homemade chicken broth! I may jazz them up with a few more spices, aromatics or schmaltz instead of oil next time for a twist :) These were very simple to make. I doubled the recipe which made way too much (2 large balls per person... 8 people) so half the dough is still in the fridge.

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5 users found this review helpful

Reviewer:

Peegesncrm

Reviewed: Apr. 6, 2008

Fantastic! It was my first time making matzo balls, so I'm sure any mistakes were my own. Some of them fell apart and with the balls I kind of got a matzo mush but... even that was yummy!

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5 users found this review helpful

Reviewer:

Jessi

Cooking Level: Professional

Home Town: Thousand Oaks, California, USA

Living In: Seattle, Washington, USA

Reviewed: Nov. 27, 2007

Not a huge fan of all the extra ingredients. I didn't have the soda so they didn't come out as fluffy as usual. I might try it again...

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2 users found this review helpful

Reviewer:

lruddy

Cooking Level: Expert

Home Town: Brampton, Ontario, Canada

Living In: Missouri City, Texas, USA

Reviewed: Sep. 5, 2007

I signed up just to rate this recipe. It serves closer to 10 than 4, so be prepared. We had leftovers here for days (but it reheats well). I made these balls to practice for the upcoming Holiday, and they came out great! Use salted water on your hands to keep the dough from sticking to them, and drop the balls into the broth with a slotted spoon. I also used the freezer to get the dough ready faster. It took about an hour. I added some veggies to the soup. My Jewish mother-in-law even said they were some of the best she's ever had. I'm not sure if this recipe is kosher or not, but it's great either way.

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17 users found this review helpful