Reviewed: May 4, 2012

I've been using this site for a few years now, and this recipe prodded me to actually register as a member so i could write a review. Don't let the troublesome comments deter you from trying this! Not only did the recipe work out just great, i had a fabulous time making it... could just be the mood I'm in, on the verge of becoming an empty-nester, and struggling with irrelevance... but I'm home alone with a new Adele c.d., and determined to continue being fabulous, even when there is no one here to notice. And I've had FUN! The only reason I didn't grant 5 stars is because I can't quite settle for can'd broth and I didn't plan far enough ahead for it. I have no chicken, and my bra is off so going to the store waits until tomorrow. The matzo balls are lightly cooked and refrigerated until then. for this I know tomorrow is going to be a great day! Thanks for sharing!

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Reviewer:

livinlife

Cooking Level: Intermediate

Home Town: Poulsbo, Washington, USA

Reviewed: Apr. 18, 2012

Wonderful recipe! From one Oma to another, thank you for sharing the recipe. Best Matzo balls I have ever tasted.

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Reviewer:

Patt

Reviewed: Apr. 14, 2012

All the family loved it! It does make a HUGE batch (40-50 golf/ping-pong ball sized, which blow up about another inch. since we had it as a side dish, we only ate 3 each, leaving a ton for the refrigerator. I would cut it a lot next time.) however, they were tasty, simple enough (i blended onions, parsley and eggs together in the vitamix blender) also ground my own matzo meal the same way. My only question was how long to wait for them to rise. They don't rise immediately, but should rise within about 2 minutes.

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Reviewer:

thanksgivingsukkah

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Reviewed: Apr. 4, 2012

sounds like a good recipe, however you should not be using butter in a chicken stock recipe.

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Reviewer:

kosher kook

Reviewed: Jan. 14, 2012

WOW! 1/2 recipe was more than enough. Used food processor to finely mince onions. Also to thinly slice carrots and celery that I added. So delicious!!

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Reviewer:

phantastikjourney

Reviewed: Nov. 3, 2011

my son was studying jewish culture and to help I made matzoh ball soup and kugel. We invited some family over to enjoy this feast and a feast it was! This was a delicious hit with everyone and we WILL be making it again

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Reviewer:

dziagwa

Reviewed: Oct. 22, 2011

Better than any Matzo Ball Soup I have had!

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Reviewer:

AmKyed

Reviewed: Sep. 28, 2011

Quite simply, these matzo balls are just like the title - Fabulous. I've always made them from a mix, but thought I'd try from scratch. Wow, what a difference. Just had these for the first time for Rosh Hashanah and all I can say is they were delicious and easy to make. I'll never go back to the mix again.

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Reviewer:

Roc

Reviewed: Sep. 14, 2011

I haven't made this yet, but a owner of a deli who had great light matzo balls said the trick is to use seltzer instead of water to soak the meal in. I don't know if it true as I have not made them yet.

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Reviewer:

JILLIESMOTHER

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Aug. 21, 2011

Omg!!!! Do listen to the reviews very helpful my first time making it. Very easy not that messy..Don't use all the 5z of meal I used less crackers same amount of eggs and about two tablespoon less of meal if it is to wet just add a little more..And do cook for 30min 4 1/2 stars

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