Rita's Family Matzo Ball Noodle Soup

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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.

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I add just a bit of ground ginger to the matzo mix.... LOVE this recipe!!!

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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.

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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?

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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????

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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!

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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???

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This has become our feel better family meal. Especially durring cold and flu season. The first time I made it we actually felt more energy then we have in a long time. The kids call it the miracle soup. Cut back a bit on the salt and we added some parsley for fun (and because we had some left over in the fridge. A wonderful meal and great left overs. Also a prefect way to show that you care when a loved one is not feeling so well.

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just made this for rosh hashana tonight and it was honestly some of the best matzo ball soup i have EVER had!!! the only thing i didn't do was puree the originally cooked broth veggies, well actually i tried but i think i have a horrible strainer and it was all orange and not much liquid was coming out so it didn't seem worth it to try so hard to put that liquid back into the broth; it already tasted so good! i did add some chopped parsnips at the end because i love the taste of them instead of chopped parsley because after all it is a parsley root, and it just enhanced the taste even more. thanks rita!

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I am glad that Rita caught the recipe error. The salt is way too high for 10 cups of water. I made as the recipe stated and it was inedible due to salt content. I made it again with 1 tsp of Kosher salt and adjusted my salt at the end. You can always add salt at the end but can not remove it. Even diluting the stock the first time did not work. Delicious once you cut the salt down.