Matzo Ball Soup
We made our matzo balls small, for easier eating, but if you prefer 1 large ball per serving, divide the dough into 4 to 6 balls and boil them 10 minutes longer.
This Story Originally Appeared On sunset.com
Sort by:
Newest
Newest
Oldest
04/25/2011
Love this soup, have made it numerous times. Sometimes I leave out the matzo balls and just use it as a soup base, adding kale, kidney beans, or whatever else is in the fridge. My 20 month old son loves it. Definitely either half the matzo ball recipe or double the liquid.
Read More
03/18/2011
I had to add extra water, but maybe I didn't simmer the chicken at a low enough temperature. Filling and good.
Read More
01/13/2011
Having never made Matzo Ball soup before I can only say that I personally loved this soup as did my husband. I would agree with the other reviewer - this soup needs much more liquid. The matzo soaks up much of the liquid. Double the liquid and it would be much better.
Read More
12/24/2010
One major flaw in the recipe! If you drop the matzo balls into the broth and simmer for 30 minutes, you will be left with very little liquid. The matzo balls absorb almost all of the broth! I doubled the liquid and the chicken (not the matzo balls) and soon 1 gallon of liquid cooked down to about 2 cups of soup. Try boiling the matzo balls separately. This is a very tasty recipe otherwise.
Read MoreAdvertisement