Oma's Fabulous Matzo Ball Soup Recipe

This recipe was amazing! It was my first attempt at preparing matzo ball soup, and it came out just right. I opted for lightly salted matzo and threw in some extra butter for good measure. It's worth mentioning that this recipe yields around 30 matzo balls. I decided to freeze half of them, and later on, I defrosted them to add to some broth for a speedy soup fix on a different day.

WOW! Half of the recipe yielded plenty of food. I used a food processor to finely chop the onions, as well as thinly slice the carrots and celery that I included. The result was incredibly delicious!

I highly recommend chilling the matzo ball mixture for 30 minutes before shaping the balls. This will improve their consistency and help them hold together better. Additionally, I divided the onion, using half in the balls and sautéing the other half with carrot and celery to create a flavorful base for the soup broth. I hope you find this tip useful!

This matzoh ball soup is truly exceptional! I have been enjoying "homemade" versions made with matzoh meal all my life, and these are the best I've ever tasted. I appreciate the use of real matzoh in the batter instead of taking shortcuts with prepared matzoh meal; the result is matzoh balls with a richer flavor and a delightful, subtly textured consistency. For those following kosher guidelines, opt for a mixture of shmaltz (chicken skin renderings) and a vegetable-based oil instead of butter. When preparing the batter, don't simply add more matzoh meal if it doesn't come together; instead, blend in meal and eggs alternately until the mixture achieves a soft, doughy texture akin to meatballs. Enhance your soup by sautéing carrots, celery, and onions in inch-long pieces with canola oil and parsley before incorporating them into the broth. Utilize the same pan to fry the rehydrated matzoh for maximum flavor infusion. To prevent the batter from sticking to your hands while shaping the matzoh balls, keep your hands floured consistently. This method allows you to form the balls by rolling them in your palms, rather than relying solely on the stickiness of the matzoh meal and eggs. Happy cooking! :)

I made some adjustments to this recipe to suit a smaller gathering, as the original proportions seemed far too much unless you're planning the biggest Seder ever! I halved the amount of matzoh and margarine and still had plenty. The recipe itself is solid, but here are the changes I made: 1) I used a potato masher to create a finer texture for the soaked and drained matzoh, continuing to mash with a spoon as I cooked the mixture to remove excess moisture. 2) I swapped out parsley for cilantro. 3) Before adding them to the matzoh mix, I sautéed the onions in margarine. 4) Opted for Manischewitz "Everything" matzoh, which lent a more savory flavor to the matzoh balls, though it isn't Passover kosher. 5) To prevent the egg from sticking on my hands and making it hard to roll, I washed and dried my hands regularly while shaping the balls. 6) It's best to gradually sprinkle in matzoh meal until the mixture reaches the desired consistency; you might need less than you think depending on the egg size. Although I'm not Jewish, I prepared this for my Jewish boyfriend and he loved it!

This was my first attempt at making Matzo Ball Soup and I was pleased with the results. After reading through several reviews, I made a few adjustments. I added extra salt to the water when cooking the matzo balls, sautéed carrots, celery, and a bit of onion in the chicken broth for added flavor, and used only 3/4 of an onion for the matzo balls as 2 onions seemed excessive. Remember to oil your hands while shaping the balls. I found that I needed more broth as it evaporated and the matzo balls absorbed it. The recipe yields a large quantity, around 50 balls, so be prepared. It was a bit messy and I was concerned about the consistency, but the end result was delicious. It's important to note that the cooking time was longer than indicated in the recipe - closer to 2 hours as the matzo took a while to dry out. I eventually had to cut it short due to time constraints, but everything still turned out great and tasted fantastic.

Great recipe for Matzo Ball Soup! I have always been a fan of this dish but had never attempted to make it myself. I followed this recipe quite closely, with just a few tweaks based on other reviews and personal preferences. Instead of soaking the matzo in water, I used a combination of water and chicken stock to moisten it, skipping the need to drain. I enhanced the flavor with extra salt and included minced onion, sautéed in butter before mixing it with the matzo. I recommend tasting the tester ball before finalizing the seasoning, as you can adjust it to your liking. To make the soup heartier, I added Rotisserie chicken, carrots, and celery to the stock, seasoning it with parsley, onion powder, salt, and pepper. Overall, a delicious and satisfying version of Matzo Ball Soup!

I prepared this dish using vegetable broth... and it turned out incredible! The trick to achieving light matzo balls is to pre-boil them in salted water, ensuring they are tightly covered with a lid, for 20 minutes. After that, simply add them to the soup before serving.

I would rate this recipe a 3 based on the instructions, but a 5 for the flavor, averaging it out to a 4. If I had read through others' feedback before starting, I could have avoided some common issues. Firstly, a 10 oz box of matzo crackers is sufficient for 96 oz of stock. For the other ingredients, simply halve the amounts (eggs, parsley, etc). The recipe calls for too much onion, resulting in an overpowering flavor, so consider reducing the amount and finely chopping it. I plan to use a food processor to crush the crackers next time as my matzo balls turned out unattractive. I also added a bag of peeled carrots and half a bag of celery, which paired well with the balls. In my next attempt, I'll use less onion in the balls and add chunks to the broth. Homemade broth would elevate this dish even further. With a few tweaks, this recipe will definitely be a staple in my cooking rotation.

We tried making matzo ball soup for the first time and it turned out amazingly delicious. We followed the recipe by crushing the crackers in a plastic bag and then squeezing out the water through cheesecloth to make them dry. The tip about stirring until the dough is dry, not bone dry, was helpful, as it clarified a common confusion. We used dried parsley instead of fresh and added thinly sliced carrots, which worked well. The raw onions cooked perfectly within 30 minutes, becoming translucent and adding a tasty flavor to the balls. We enjoyed this wonderful and cost-effective recipe so much that we'll be making it a regular part of our soup lineup.

You can make these matzah balls kosher by using shmaltz (rendered chicken fat) instead of butter. I prefer my matzah balls slightly dense but full of flavor, and I found these to be exceptional. When shaping the balls, a helpful tip is to keep your hands oiled to prevent the dough from sticking and to help them keep their shape. Another tip is to season the matzah mixture to taste before adding the eggs. Mix in salt and taste the dough, adjusting as needed to ensure it is well seasoned. Remember that the egg yolks will reduce the overall flavor, so be generous with the salt. By following these steps, your matzah balls will turn out delicious and flavorful.

I have been using this recipe for years. It's the best one I've ever tried!

Delicious soup! It may require a bit of practice to perfect the matzo balls.

I have not had the chance to make it yet. I am searching for a recipe similar to my grandmother's meatball soup; we are of German descent, not Jewish, and her soup was unparalleled. Since recipes were not typically written down back in her day, I am depending on the internet to discover similar recipes. Thank you for generously sharing yours!

I decided to try using thyme instead of parsley this year, and I must say, it has a delightful flavor. Even my daughter loves it!

I substituted vegetable oil for the butter and beat the eggs with a fork before adding them. The result was delicious! I will definitely be making this recipe again and again.

Wonderful. Be sure to prepare your own chicken broth from scratch or purchase the highest quality ready-made stock available to truly elevate this dish. It's essential for achieving the best results. Even my Jewish sister-in-law was impressed, although I did mention that they weren't kosher.

Before trying out this recipe, I made sure to read all the reviews to gather extra tips and adjustments - huge thanks to everyone for the fantastic feedback. This was my first attempt at making this soup, despite having enjoyed it for years at Canter's Deli in Hollywood. Living on my own, I followed the advice of other reviewers and halved the recipe, which resulted in about 22 matzo balls. The outcome was perfect! Absolutely loved it! A tip I'd like to share is when crumbling the matzos, aim to make them as crumb-like as possible, almost like a paste, so that they can easily absorb water. Once you've browned the "paste" and added the other ingredients, the mixture should resemble ground meat when making meatballs. Drawing from my Italian background, this method was familiar to me and I knew just what to do to shape the balls - wetting my hands, using water, and adding an extra egg if needed. My matzo balls floated to the surface of the boiling water in just 1-2 minutes. A big thank you to Oma, whoever you are! This happy non-Jewish gentleman is thrilled with the result :) As we say in Italian, CIAO and buon appetito!!

Smaltz is the perfect alternative to butter when making Matzo Ball Soup. As a Jewish girl who has been enjoying this dish since I was around 3 years old, I can assure you that using homemade stock will elevate your soup to a whole new level. My mom always added dill to her stock, so if the recipe you’re following doesn’t include it, I highly recommend adding some. Despite the time it takes to make everything from scratch, the end result is truly worth it. I have wonderful memories of my mom cooking all day long around Hanukkah, and this recipe brings back those cherished moments. Overall, this recipe is simple and fantastic, with just a few personal touches to consider.

I made matzo ball soup for the first time and it was amazing! Not only was it delicious, but it was also simple to prepare. I served it for Passover and everyone loved it! The recipe makes plenty of matzo balls - I even froze the extras in rolled balls for later.