Comments on: matzo ball soup

By: kim

kim — Sun, 15 Apr 2012 19:35:04 +0000

I made your matzoball soup for Passover and it was absolutely delicious and such a hit! I wrote about it in my passover blogpost. check it out! Thanks for the awesome recipe! http://exceptfortripe.wordpress.com/2012/04/14/my-passover-seder/

By: Ellie

Ellie — Tue, 10 Apr 2012 15:56:26 +0000

just made this wonderful soup following your recipe. been making chicken soup all my life…jewish girl from new york, but now living in england and craving some good grama style… no jews here… no matzohmeal! i made my own ..baked my own matzohs and crumbled them in the blender. flavourful and delicious. i also used goose fat in the matzoballs. they are light fluffy and divine… as is the soup. thanks!

By: jane

jane — Sat, 07 Apr 2012 12:09:50 +0000

I have a secret ingredient for my vegetarian matzo ball soup and it is . . . toasted sesame oil.

By: A.R.

A.R. — Thu, 05 Apr 2012 23:50:46 +0000

My first successful homemade matzo balls! They were delicious if a little salty (family said they were fine…I say I’ll probably halve the salt next time) and totally worth the the extra time. I used vegetable oil, but for our seder I’ll do the real deal chicken fat :)

By: Scott

Scott — Thu, 05 Apr 2012 16:33:47 +0000

Making these RIGHT NOW for an early Passover seder. I’m only Jew-ISH. I added chopped parsley because I love the little flecks of green in the matzo balls. And I love the dill idea! Very pretty. My only concern is that I tasted the dough despite raw eggs, and it seems VERY salty. Is that okay? Did I over-salt? Or will that flavor go away as I cook them? Anyway… thanks for the recipe! Mmmmm!

By: Emily Fleischaker

Emily Fleischaker — Wed, 04 Apr 2012 04:07:40 +0000

Hey Deb! Quick question – if you made these ahead of time and froze them, think it would work? Have you ever tried and at what point in the process do you freeze them? -emily

By: Joyce Jacobs

Joyce Jacobs — Mon, 02 Apr 2012 09:30:45 +0000

I am sorry to say, I bought matzah balls once and hated them. We are doing the seder for the first time. I was wondering if it
s ok to just use egg noodles instead of Matzah balls, I am not sure what is considered kosher. According the the Torah, it says not to boil the lamb or goat in its mothers milk, and dont mix clothing of vegetable and meat/ cotton and wool. So I am not sure what should not mix. We dont mix meat with vegys? We dont mix meat with milk or dairy? Is egg considered a meat? Isn’t seltzer and baking powder and baking soda leaven? What regular stores carries Matzah? I had lots of it in Michigan but here in Tennessee there’s everything pork. And I seen online some people said not to use wheat for crackers, why not? I may like a homemade matzah ball but have never had one.I read all the comments but it just confused me more. I would so appreciate any help on kosher for Passover.

By: Jennifer Henion

Jennifer Henion — Sun, 01 Apr 2012 12:42:27 +0000

Well I meant to say kinda crappy out! LOL!

By: Jennifer Henion

Jennifer Henion — Sun, 01 Apr 2012 12:41:28 +0000

Have my soup on right now and it smells wonderful. Getting ready for Church and Coffee hour but can’t wait to smell my house when I come home later! It is a great day for soup in NY. Kinds crappy out. Happy Psalm Sunday all!

By: The angular assassin

The angular assassin — Wed, 07 Mar 2012 03:11:44 +0000

This recipe worked out GREAT. I didn’t think it was possible to make matzo balls this good at home. I boiled a bit longer, maybe 1.5 hours, to get the balls fluffy and the perfect consistency