Rita's Family Matzo Ball Noodle Soup
Recipe courtesy Rita Linda, Coral Springs, FL
Show: Ultimate Recipe Showdown
Episode: Ultimate Recipe Showdown: Chicken
Rate This RecipeRead users' reviews (16)
- Recipe categories: Noodles, Poultry, Chicken, Vegetables, Carrot, Celery,
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- ratings & reviews(16)
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Total Reviews: 16
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By havreeman_5695902
Greenville, SC
on December 04, 2012
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I am looking forward to making this again. I found the recipe a few years ago and made it with of course 4T of Kosher salt. I first realized there was too much salt when it caked up on the side of my pot. I scraped a lot of it off but the damage was done. Since then, I've made it with 1T of salt to rave reviews and with Channukah coming this weekend, I'm looking forward to making it again. Although, I really should make this more often. Delicious!
By DASSA'S_IMA
JACKSONVILLE, FL.
on August 20, 2012
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THE FIRSTTIME I MADE THIS SOUP I WAS COOKING AT SCHUL FOR OUR SHABBOS DINNER FOR ABOUT 50 PEOPLE. EVERYONE LOVED IT!!!!! NEVER A DROP LEFT. 4 YEARS LATER THIS IS STILL THE MOST REQUSTED SOUP FOR ME TO MAKE.
I FOLLOW THE RECEIPE EXACTLY EXCEPT I DO NOT ADD CHICKEN STOCK. THE VEGGIES AND SPICES FLAVOR IT VERY NICELY.SALT TO TASTE AND I COOK A WHOLE FRYER TO FLAVOR THE STOCK AND THEN I HAVE LEFTOVER CHICKEN FOR ANOTHER MEAL. ALSO I DO NOT ADD MATZO BALLS AND NOODLE TO THE CHICKEN SOUP AT THE SAME TIME. THANKS FOR THIS DELICIOUS RECEIPE!!
By D.ACEVEDO
Philadelphia, PA
on June 17, 2012
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I love this soup. I love the broth with pureed vegetables. It gives the broth a rich creamy taste. Its definitely worth the little extra effort. I have made it about 5 times so far in the past year. I use the boxed matzo ball mix instead of from scratch. Its easier. My family loves this soup. Its healthy and inexpensive to make. One of the best comfort foods I know.
By kellymoon44_7173764
Ashland, OR
on November 06, 2011
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Oops, I meant Jewish not Jewush: Also, I forgot to add that I cooked the noodles seperatly and added them to the bowls before ladeling in the soup. I know how soggy these noddles get when sitting in liquid and I knew my little family couldn't finish in one sitting. Stored noodles and soup seperately in fridge.
By juliebabb
San Diego, CA
on July 28, 2011
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I add just a bit of ground ginger to the matzo mix.... LOVE this recipe!!!
By ritaflinda_10368976
Coral Springs, FL
on May 26, 2011
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For those who had a problem, I'm sorry. The amt. of salt depends upon the amount of water in the pot. Add a T of salt. If it needs more, add more. I use approximately 4 T of salt when I make a big pot of soup but I don't know the size of your pot. The judges didn't have a lot of chicken in their soup is because I didn't put a lot in there but I could have. There was plenty in the pot. If you want more chichen in your soup, the 5 pound chicken will yield plenty of meat. It takes 20 min. for the matzo ball mixture to sit at room temp. before you are ready to place it in the rapidly boiling soup. It sets immediately once it hits the water. Some flakes of the matzo balls might fall off but that just makes the soup taste better. The matzo balls from the deli boil in water & then removed before placing in the soup. The deli leaves the little flakes in the water.You don't see them. I'd rather eat it with the soup.
By mgold1229_11563129
Washington, DC
on March 26, 2010
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Like the previous comment, I am also looking to make this soup but am confused on the recipe and error that was corrected. In Rita's comment, she said she fixed the error, but it still calls for 4 TBS of kosher salt. But I thought that was the mistake? If anyone knows what is supposed to be changed from the posted the recipe, please help. I assume she means only 1 TBS salt, but anything else that needs altering?
By dsaw3_12738823
Porter Ranch, 43
on March 15, 2010
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I've been searching for a great Chicken & Matzo Ball Soup recipe and was delighted to have found Rita's...however, after reading her "new" notes explaining that the recipe was being shown incorrectly, I'm confused. The reviews are great and I want to make this soup (based on those reviews, however, it's impossible to determine if the reviewers took Rita Linda's "new" notes into consideration prior to making the soup. HELP!!
Question: Did the recipe reviewers take her notes into consideration and change the recipe accordingly??? I've never made this soup but have rated it "Awful" because of this problem...how can one make the soup without knowing exactly what to do????
By fritschi_7798815
Mechanicsburg, PA
on October 17, 2009
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I have made this soup about 5 times, and I gave RAVE reviews each time. I wouldn't change a thing. The matzo balls are tender, the soup is fantastic. TRY IT!
By tomadonna_7970486
shreveport, LA
on February 01, 2009
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I have been so anxious to try this recipe since I saw it prepared on TV. Today was the day! I read all the reviews, so only added 1 T. salt to the chicken and broth, which was plenty. I then added about 1 t. to matzo mix. The taste was delicious, and my husband and I enjoyed it. BUT, my matzo balls did not stay together at all, so it turned into a mushy stew. Don't know how that is going to do as leftovers. I followed the instructions exactly, but will have to try something different next time I make this. Any suggestions???