This was our first time making matzo ball soup, and it was outstanding. We crushed the crackers in a plastic bag with a rolling pin until they were about the size of rolled oats. We added water and squeezed it out through cheesecloth to get the crackers drier. When stirring "until dry," I think the author means a dry dough, not actually bone dry, which might explain the non-success of a previous poster. We used dried parsley rather than fresh, which was fine. We also added thinly sliced carrots. The raw onions cook up just fine in the balls in about 30 minutes - they get translucent and tasty, so definitely put the full amount in. Wonderful and economical recipe! We'll be adding it to the regular soup rotation.
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This was our first time making matzo ball soup, and it was outstanding. We crushed the...