Comments on: matzo ball soup

By: Marion

Marion — Fri, 12 Mar 2010 17:07:56 +0000

There is nothing like the flavor you get from making homemade chicken stock in a pressure cooker-only 30-45 minutes does it! I also recommend adding a few beef bones for heavenly rich flavor.

By: Melonie

Melonie — Mon, 15 Feb 2010 20:30:56 +0000

Wow, funny story. I should’ve trusted you, Deb, I should have listen when you said to only use 1/2 a cup of matzoh meal. My friends and I didn’t think that would be nearly enough. Oh no, we ended up essentially quadrupling the recipe for the balls and by the time they had cooked through they were larger than baseballs but not quite softball-sized… There wasn’t room in the pot for me to even stir them. I totally forgot about expansion being a possibility! :P I have learned my lesson, to trust the talented cooks who came before me…

By: Cass

Cass — Sat, 30 Jan 2010 18:00:53 +0000

THis is the first chicken stock i have ever made that i didn’t think tasted weird. It tasted in my opinion like chicken stock should. I had never eaten Matzo Balls before, but i did make these. Wonderful! Gosh this opens up a whole new world of soups for me!!!

Thanks for the wonderful site and the hard work that goes into it! I am envious of your photography and availablity of ingredients, but this site is such a fun read and elicits a euphoria everytime there is a new post.

Thanks!

By: maksim2042

maksim2042 — Wed, 20 Jan 2010 19:31:29 +0000

My grandmother used to fry chicken skin and onions in chicken fat until the skin is slightly puffed up and crispy, like kosher pork rinds. The Yiddish word for it is “schkvarkes”. If you salt them, they become the most un-healthy snack food you can imagine. But you must keep your family away from them until you’re done with the soup ;-)

Then, when she made matzo balls, she would mix the schmaltzy onions into the batter, and push a morsel of schkvarke into the middle of every matzo ball. They taste incredible, it adds a huge dimension of flavor (toasted onions, rich chickeny flavor) to the matzo balls!

By: Kristina

Kristina — Tue, 05 Jan 2010 06:35:41 +0000

Thank you for this enticing recipe and all your fans for the great tips! I’ve been searching for an authentic recipe for my Mom since she mentioned it at Christmas… I can’t wait to turn her on to this recipe and your website! Forgive my use of the many exclamation points… I’m hungry now!

By: Lesley

Lesley — Tue, 29 Dec 2009 06:47:04 +0000

Even though I am a nice Jewish girl, I like to jazz up my matzah balls in a non-traditional way with a bit more flavor. I like to add a bit of finely minced green onion and finely chopped ginger. I leave the first few balls plain, since my son doesn’t care for those flavors, and the rest have the additions–the green specks make it obvious which are not the plain ones. To my chicken broth I add either baby spinach or bok choy a few minutes before the balls are ready. So good!!!!

By: deb

deb — Mon, 21 Dec 2009 23:52:25 +0000

Yes. They’d be soggy and mushy, and pretty zapped of flavor after the length of time they’d been boiled.

By: noahb

noahb — Mon, 21 Dec 2009 23:45:53 +0000

someone might have asked this already, but is there any particular reason why u don’t keep the stock vegetables in the soup? just curious.

By: rose

rose — Fri, 18 Dec 2009 04:13:44 +0000

Ok, I confess – I cheated and used Swanson’s because I was dying to try this recipe and I was sort on time. The matzo balls were amazing – light, tasty and easy – but next time I am going to spend the time (and the freezer bag trick!) and make the homemade broth because really, there is no substitute. Also, I think I will also try to use reserved chicken fat instead of the veggie oil in the balls – the added flavor would probably be great.
Thanks again Deb – another winner.

By: Charlene

Charlene — Thu, 10 Dec 2009 05:12:10 +0000

I love (despise) how people on this blog who are not Jewish make the point to say that he or she is not a Jew. By the way, I love (don’t despise) chicken soup with dumplings…in this case, made with Matzah…and I’m not a Jew (j/k). Thank you, Deb, for the info on the transliteration; I had no idea. Totally appreciate and now, I’m about to make your balls. Hopefully, they float. Nice blog.