Reviewed: Nov. 12, 2009

This was my first time making Matzo Ball Soup. I will definitelly make this receipe again. My 15 year old daughter helped me and it came out great!!! I read all the reviews and took some advice, like using only one onion and grinding up the matzo crackers. I used the magic bullet. I made my own stock with chicken parts and veggie tops, than I skimmed the fat off, removed the fat and bones from chicken than chopped the chicken up, added garlic, carrots, celery, onions,parsnips,and chicken boulion. I didn't over water the matzo crackers, so no need to drain excess, added very little matzo meal, kept it a little moist. When rolling matzo balls hands get very messy, but they floated to the top pretty quick. It is alot to clean up, but worth it. Thank you, Oma

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lisa

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Reviewed: Jun. 22, 2009

I made this while camping over Passover. Good recipe!

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Zedar

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Reviewed: Apr. 29, 2009

I made this for my jewish boyfriend when he was sick, as he has said that Matzo Ball Soup will always cure what ails him (maybe he just meant his mutha's). The soup was delicious, but didn't quite look "matzo-y", and the balls turned out a bit uneven looking, chunky almost. I think it has to do with the instructions to "break matzo into small pieces", which I took to mean about the size of rolled oats, but in actuality to get a smooth, uniform ball, needs to be about the consistency of coarse sand. This recipe avoids usual pitfalls of dense and/or heavy balls, but all in all wasn't perfect. The boyfriend said "I mean, everyone who has a matzo ball soup recipe they love kind of expects the same kind of matzo ball every time. These are fine, and maybe they're somebody's matzo ball". I guess they're a gentle gentile girlfriend brand matzo. I think I'll fry them for breakfast tomorrow. In bacon grease?

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susieb

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Reviewed: Mar. 31, 2009

As much as I love soup . This is worth every effort . You wont forget this one .

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Phil

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Reviewed: Sep. 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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leahG

Cooking Level: Intermediate

Home Town: Newark, New Jersey, USA

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Reviewed: Sep. 25, 2008

I made a "poor student" version of this recipe using whole wheat crackers and tofu dogs. -_- But! I followed the directions for how to make the matzo balls and it worked wonderfully. I'm going to save up for some imported matzo and definitely use this recipe again.

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Jess

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2008

My Mom just came home from the hospital and was craving matzo ball soup. I had never made it before or tried it before so I decided to try this recipe. What a hassle! This recipe take so much time and dirties so many different pots that I would not make it again. I added a ton of salt and used salted crackers but it still was very bland and doughy. I tried to cook the matzo crackers until they were dry like the recipe said but after 2 hours of cooking them, they were still slightly moist. I gave up and went with them anyway. The onions were overkill and I like onions. The recipe did not specify what size onion, so I used 1 small and 1 medium onion - still too much! I think they would be better if they were sauted before being added to the crackers. They remained raw and crunchy which was not very good combined with the mushy dough. Oh! And the mess this creates in a kitchen! The first large skillet I used was not big enough and every time I tried to 'flip' the crackers to dry them out, some would flop out onto the stove and floor. I don't know how I could have gotten the crackers 'dry'. I poured them into a collander and pressed them to remove as much water as I could from them. Maybe drying them in the oven would have been better... Anyway - this is my first bad review but I was very disappointed with the mess and the results. Sorry Oma.

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CHERYL UTLEY

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: Jul. 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 processed matzo instead of purchased matzo meal, and my boxes were larger 16 oz boxes, so I used 20 matzo out of 28 available in 2 boxes. I would add a third large can of chicken broth because as it was, my matzo balls only had room to pile up. I would also try using a scoop with a release, like an 1/4 or 1/2 cup ice cream scoop. I boiled them for a half hour and they were perfect. All hail Oma.

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LEMASNEY

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Reviewed: Mar. 11, 2008

This was good, but we ended up with enough matzo ball mix to make matzo balls for 5 pots of soup! I threw most of it away.

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AFGirl

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Reviewed: Mar. 3, 2008

Very good. Makes lots of balls. I froze more than half of them. I thought I had my mixture wrong, because the balls did not float right away. Give them a few minutes, they floated for me.

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megnrn

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Reviewed: Jan. 3, 2008

I have used a few different Matzo Ball soup recipes and this is by far the quickest, easiest and morst flavorful!

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Woodrom3

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Reviewed: Oct. 24, 2007

This was a great addition to our Passover meal, everyone enjoyed.

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Christy R

Cooking Level: Intermediate

Home Town: Petersburg, Kentucky, USA

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Reviewed: Oct. 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 the broth, refridgerated it for 2 days so it could mellow out, and then followed the recipe for the matzo balls. They are awesome! I used the Manishevitz Egg and Onion Matzo crackers. Maybe that was the clincher. Im feeling like im catching a cold today, so this was the perfect dinner to have. Plus I have leftovers for a couple lunches! My 3 kids and husband also really liked it. THANKS OMA!!

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FABMOMMY

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Jul. 7, 2007

Tried matzo ball soup at a restaurant years ago, but it certainly wasn't as good as this recipe! This is the ultimate curing soup that I make for myself or my boyfriend when we are sick, and it always leaves us feeling better the next day. In addition, I usually add some chicken pieces - I make the broth myself-, as well as some shredded root vegetables like carrot and potato, I do assume celery would be good too. However, this is a total keeper.

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Dec. 18, 2006

This is a good recipe, but I like to add a few more things to my Matzo Ball Soup. I add chopped carrots and celery, as well as a package of egg noodles. It just gives it more substance.

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Mestena

Cooking Level: Intermediate

Home Town: Bailey, Colorado, USA

Living In: Columbia Falls, Montana, USA

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Reviewed: Apr. 16, 2006

This recipe was great. I made it for our passover dinner this year and everyone loved them. Many of whom had never even had Matzo ball soup before. Even the kids were asking for seconds. Thank-you for a great recipe.

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LADYBIRD1995

Cooking Level: Intermediate

Home Town: Lawrence, Michigan, USA

Living In: Port Richey, Florida, USA

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Reviewed: Mar. 27, 2006

This is a great recipe and may not be rabbinically kosher, but is Biblically kosher. Great soup for Passover. :)

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LUVBUKIT

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Reviewed: Dec. 25, 2005

This recipe is not kosher, therefore not authentic matzoball soup! The writer should have made note to make the recipe kosher either substitute oil or margarine for the butter, or simply use vegetable stock in lieu of chicken broth.

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WEEPOPSTAR

Home Town: Marlboro, New Jersey, USA

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Reviewed: Aug. 10, 2005

Only Ok, based on flavour. I had a hard time getting the wet matzo dry and a lot of the balls fell apart in the water. (Also, I covered my hands in olive oil to help roll the balls.) Overall, I would definitly try these to break away from the boxed version, but I am personally sticking to the cylinder container of matzo meal.

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PROJECTNESSA

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Reviewed: Jun. 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.

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RJTABER

Cooking Level: Intermediate

Home Town: Mishawaka, Indiana, USA

Living In: Urbana, Illinois, USA

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Oma's Fabulous Matzo Ball Soup

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