Reviewed: Oct. 26, 2011

This was my first attempt at Matzoh Ball Soup. I am definitely an amateur at this, but with the help of my neighbor I got through this just fine. I did change the broth a bit to suit our taste. I know that Matzoh ball soup has a very light and clear broth, but I wanted it to be richer. I added the cracklings to the matzoh as directed and I think they add something very nice. Next time I make it, I will make the broth the day before, cook it longer. Refrigerate overnight. I also cooked the matzoh balls in salted water before adding to the broth for serving. Thanks so much for sharing!

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Reviewer:

mauigirl

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Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Lahaina, Hawaii, USA

Reviewed: Oct. 1, 2011

This is the real deal. Authentic Jewish-style chicken soup like bubbe used to make. If you don't know what that means, google it. The point of this recipe is to share how chicken soup was made by the family matriarch, not how to make it with store-bought broth and other such shortcuts. If you want to make soup in 2 steps, look for another recipe. We didn't even talk about the chicken feet delicacy yet!! The fat off the top of my soup is now chilling in the fridge, will be incorporated into the matzo balls. By the way, I don't make my balls in the soup, I make a separate pot of broth-only or bouillon or salted water for this purpose, as I don't want to cloud up my soup, and sometimes the balls might fall apart a little. Mmmm, grebenes, u can sprinkle a little on top of your soup, too!

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Reviewer:

monafelice

Reviewed: Dec. 6, 2010

Used a six-pound roasting chicken, and increased (most) other ingredients proportionately. I couldn't bring myself to add the requested one-and-a-half cups of dill. Perhaps I should have, but I'm not sure I missed it. I, like a lot of other reviewers, used a mix for the matzoh balls ... and they were fine (probably as good as my ex-mother-in-law's ones ... but let's not tell her!) Soup was excellent; the long stewing undoubtedly helped. I strained the broth (removing the veggies; the chicken was already out) before adding the motzoh balls. All got re-united in the end, along with two tablespoons of salt (but remember my proportional increaase), making a slightly salty final product. .. but still very good. Next time (and there will be a next time), I'll cut back on the salt ... and maybe add some garlic.

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Reviewer:

HSILCOX

Cooking Level: Expert

Home Town: Kennedyville, Maryland, USA

Living In: Baltimore, Maryland, USA

Reviewed: Sep. 4, 2010

I remember our neighbor made this soup for my mother when she was ill. I longed to find that flavor again since that was at least 4 decades ago. The soup was lovely and it brought back memories. Thank you

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Reviewer:

girllovesfood

Cooking Level: Expert

Home Town: Rio Piedras, San Juan, Puerto Rico

Living In: Brooklyn, New York, USA

Reviewed: Jun. 2, 2009

I always add two packets of HerbOx sodium-free chicken bouillon (powder) and a pinch or two of low sodium kosher salt to bring out flavor in the soup stock. Also, even after skinning the chicken, there's some fat accumulation at top of pot, which is what I use for the matzoh ball mix. You can add another chickeb bouillion in the matzoh ball mix for extra flavor. I use triple-filtered water, bring it to a boil before I add the raw chicken; there's less floating scum at top. Dill is an herb some people don't like, so just use parsely and pepper and it will be like your Jewish mom's. I love preparing this for my Jewish husband. He loves it and it's easy to make!

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Reviewer:

Bree

Reviewed: Apr. 25, 2008

I'll eat any matzoh ball soup especially when I'm ill. If I'm ill, I reach for the Manischewitz tin and if I'm well my secret to perfect matzoh balls is on the back of the Manischewitz matzoh ball mix - the 'secret' of many cooks!! I skip the grebenes and use either pareve margarine or home-made schmaltz (rendered chicken fat). I use parsnips, carrots, celery and onion when making the chicken soup but they're drained out for the finished stock. The finished product is just clear chicken stock, matzoh balls and finely chopped parsley sprinkled on top just before serving. I'm headed for the kitchen to make some soup....

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Reviewer:

Lesley Carol

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Dec. 25, 2007

I sliced the onions into thin, round circles instead of cubes. I didn't add dill weed, grebenes or celery.

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Reviewer:

tipsuda

Cooking Level: Intermediate

Home Town: Hollywood, California, USA

Living In: Arleta, California, USA

Reviewed: Mar. 1, 2007

Either people love this soup or don't care for it at all, depending largely on their taste for dill. The opinions of my family and friends are split down the middle. I do use organic, free range chicken broth and Manishewitz mix for the Matzoh Balls, as suggested by other reviewers (thank you for your suggestions).

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Reviewer:

havenhouse

Home Town: Kalamazoo, Michigan, USA

Reviewed: Jul. 9, 2006

Original review 7/9: This is basically a good recipe, Holly. But grebenes and schmaltz? Why would anyone want to make life so difficult? For the Matzoh Balls, I just used the Manishewitz mix. They come out perfect every time. Follow the package instructions, cook separately and add to the soup at the end. As to the soup, I did add the chicken back to mine. I added twice as many carrots, and 3 stalks of celery. I added the whole onions at this point, and removed before serving. Cut the amount of dill by half, added seasoned salt, garlic powder, turmeric, a bay leaf and dried parsley. And found I needed to add a couple of Tbsps. Chicken Flavored Better than Boullion to bring out the flavor. Otherwise, and without the extras, it would have been a very bland soup. Thank you. Update 10/13: I just wanted to add that my husband, the Wisconconite, could eat this soup every week, and in fact, drives me crazy with his constant requests for it. Go figure!

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Reviewer:

~TAYLOR~

Cooking Level: Intermediate

Home Town: New Rochelle, New York, USA

Living In: Pasadena, California, USA

Reviewed: Jan. 16, 2005

Here is how to make this recipe easy, very easy, and tasty: Use chicken broth (preferably organic), use Swanson pre-cooked, cubed chicken in a pouch (perfect chicken and no draining required). I add garlic and a bay leaf for additional flavor. You can also use egg whites to lower the cholesterol count whne making the Matzo Balls. There now its perfect, easy and fast!

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