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Matzoh Ball Soup Recipe

Matzoh Ball Soup

Recipe courtesy of Joan Nathan

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

Showing 1-7 of 7

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  • on March 31, 2013

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    The matzah balls in this recipe are absolutely perfect. I took my own liberties with making the soup, but I've been searching for the perfect combination of matzah meal, eggs, and oil/fat to make a deliciously dense matzah ball that you can sink your teeth into. I really don't like the light and fluffy matzah balls that so many people seem to be fans of. Carbonated water? Not in my matzah balls, and not in this recipe. Delicious.

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  • on April 04, 2012

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    To gailmcgraw

    This Recipe is used for passover and to keep it Kosher Baking powder, Baking Soda or Yeast is forbidden during passover.

    Very Tasty and looking forward to making it this Passover. Thanks

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  • on February 23, 2011

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    This is the same recipe my mom, grandma, and great-grandma have made for the past 70 years. It is delicious and true Jewish Chicken Soup. A staple in my house.

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  • on July 23, 2010

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    In the TV show, you put 1/4 cup of chopped parsley in the matzoh balls.
    And, instead of adding 1/4 cup of hot water, it was 1/4 cup chicken stock.
    Also the balls were simmered for 30 minutes in two quarts of chicken stock
    not in water. I wonder what the difference is. I did mine in the chicken stock and then added the stock and the matzoh balls to the chicken soup. It was GREAT.
    Thanks Ina!

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  • on April 02, 2009

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    When I watched the show last night, Throwdown" with Bobby Flay, you were making the Matzoh balls and while mixing the dry ingredients stated that you must use baking powder to make sure they are light. Why did you leave it out of this recipe?

    Gail

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  • on October 18, 2007

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    Love this Matzoh Ball Soup. I would suggest you refrigerate the matzoh ball mixture the night before because it was a little hard to work with.

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  • on May 16, 2007

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    well the title said it all

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