Comments on: matzo ball soup

By: Michellers

Michellers — Mon, 02 Nov 2009 06:43:49 +0000

I already had made the stock with another recipe (it was fine, I will try yours next time) but used your recipe for the matzo ball and they were perfect! I would cook the carrots a little longer next time (or try to slice them even thinner) and add some noodles and/or rice for extra body.

By: Madeleine

Madeleine — Fri, 25 Sep 2009 14:02:22 +0000

a stock bag in the freezer! Sooooooooo clever!!!!

By: Marcella

Marcella — Sun, 09 Aug 2009 18:59:24 +0000

Hi! Ever since I found your recipe for this soup I have had it bookmarked and I make your recipe every other week! Yes, I eat that much soup, haha. Thanks so much for sharing!

By: deb

deb — Wed, 13 May 2009 14:45:58 +0000

It’s a transliteration, so there isn’t one correct spelling, from what I understand.

By: Stephanie

Stephanie — Wed, 13 May 2009 14:06:07 +0000

Question: matzo or matzah? never sure which to write. I bought all the ingredients and am going to make some stunning MB soup sometime soon. I cant wait!!!!

By: Midge

Midge — Sun, 12 Apr 2009 16:46:23 +0000

I made this today for a late passover treat for my boyfriend who is Jewish, and also because I’m sick, sick, sick. It was so easy and SO GOOD. My friend and I have been on a matzo ball soup kick, searching out which diner makes it the best, if the store bought mixes or canned versions are passable….we are novices because we are good Irish catholics. The mix I made….I couldn’t even keep it in my mouth. I spit it out. The can……I didn’t have to spit it out, but I couldn’t finish it. This recipe….heaven! And just as easy to make as the box mix. I did cheat and buy Swanson’s broth, though. I doctored it with a little squeeze of fresh lemon juice. Is that allowed??????????

By: Stephanie

Stephanie — Sun, 12 Apr 2009 05:28:14 +0000

oh, this is so cool! My Hebrew teacher was just talking about this soup in class, and I really wanted a recipe to take home and try out (I’m not Jewish, but I’ve been studying in Jerusalem for the past semester and have learned soo much about Jewish culture–it’s been great!), but she forgot to bring it. I can’t wait until I have access to a kitchen again to try this recipe out! Actually, going through your blog, it looks like there are a lot of recipes I need to try… I’m going to be pretty busy once I get home, I think ;)

By: Nicol

Nicol — Tue, 07 Apr 2009 19:34:34 +0000

this soup was EXCELLENT! I made it for the first time on Sunday – which is when our family had our Passover Seder – since we won’t be here Wed. I’m converting to Judaism and my husband is Jewish. There were other Jewish people there too. Everyone said “you’re a natural. you’re soup is PERFECT!” (i credited your recipe, of course). My husband said it was as good as his mother’s. Oy vey!!! I am thrilled! Thanks so much for the recipe. I really enjoyed making and eating it.

By: deb

deb — Fri, 03 Apr 2009 19:43:13 +0000

The onions were unpeeled, except for a lingering peeled half I found in my fridge and was thrilled to find a use for. I am not sure I am following the other part -- sundried tomatoes have a tremendous amount of salt in them.

By: susan

susan — Fri, 03 Apr 2009 19:24:54 +0000

I notice your recipe list indicates ” unpeeled onions” but the photo shows them peeled……the colour of chicken soup itself has healing powers….leaving the light brown skin on the onions will give the soup an incredible golden glow!
Anyone who is watching their salt intake can add sundried tomatoes to the mix of vegetables for natural saltiness.