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Oma's Fabulous Matzo Ball Soup

Reviewed: Sep. 15, 2010
I'm giving this recipe a 3 based on instructions alone, but a 5 based on flavor. Averages to a 4. If I had taken the time to read everyone's input prior to making, I could have avoided some of the same issues other have already encountered. First of all, one 10 oz box of matzo crackers is plenty for 96 ounces of stock. Other additions, just divide in half (eggs, parsley, etc). As written, one onion is PLENTY and the balls have a very intense, concentrated onion flavor. May be too much for some. If so, reduce the amount of onion and chop into finer pieces. I will pulverize the crackers in my food processor next time. My balls, while very, very tasty, were also very, very ugly. I'm used to the traditional appearance, and I did not come close in my first attempt. I also added an entire bag of peeled, organic carrots. Cut into rondelles. And about 1/2 bag of celery cut into 1/4 X 1/4 inch pieces. LOVED the veggies with the balls. Next time I will add less onion to the balls, cut the remaining onion into chunks to add to the broth. Also, if you can, homemade broth is the bomb. I think homemade broth would make this recipe extraordinary. With some minor changes, this recipe will definitely remain in my standard repertoire.
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