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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22 users found this review helpful

Reviewer:

megnrn

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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3 users found this review helpful

Reviewer:

Woodrom3

Reviewed: Oct. 24, 2007

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

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2 users found this review helpful

Reviewer:

Christy R

Cooking Level: Intermediate

Home Town: Petersburg, Kentucky, USA

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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39 users found this review helpful

Reviewer:

FABMOMMY

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Des Plaines, Illinois, USA

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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4 users found this review helpful

Reviewer:

CHELS

Cooking Level: Beginning

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

Living In: Montreal, Quebec, Canada

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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3 users found this review helpful

Reviewer:

Mestena

Cooking Level: Intermediate

Home Town: Bailey, Colorado, USA

Living In: Columbia Falls, Montana, USA

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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2 users found this review helpful

Reviewer:

LADYBIRD1995

Cooking Level: Intermediate

Home Town: Lawrence, Michigan, USA

Living In: Port Richey, Florida, USA

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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1 user found this review helpful

Reviewer:

LUVBUKIT

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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3 users found this review helpful

Reviewer:

WEEPOPSTAR

Home Town: Marlboro, New Jersey, USA

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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2 users found this review helpful