Comments on: Matt’s Matzo Ball Soup

By: cbunyan

cbunyan — Wed, 15 Jan 2014 01:03:58 +0000

This was quite an ordeal to make, but it tasted amazing. It’s a lot of work to make it on the regular, but this is a soup I would be proud to serve on special occasions

By: misseesippee

misseesippee — Mon, 27 Sep 2010 17:39:51 +0000

Hi there! I know every family has a different way to make this, but as Amy J commented, you should really refrigerate the matzo mixture before forming the balls, (for no more than 15 minutes).

For ‘puffy cloud’ and not ‘lead balloon’ matzo balls:
I mix 2 Tbsp seltzer, 2 Tbsp schmaltz, (rendered chicken fat), 2 beaten eggs, and a package of matzo ball mix, (or 1/2 cup + 1 Tbsp matzo meal + 1/4 tsp salt). Double everything if you have a teenager!

Your soup stock sounds delicious, and very similar to mine, except I add fresh dill, S&P, and use a fat separator on the broth after straining. I simmer the matzo balls in a separate pot of water for 20 minutes, so as not to cloud the broth, and add them to the broth at the end to pick up flavor. I don’t use sauteed vegetables. Clear broth is key. “L’Chayim!”

By: Amy J

Amy J — Thu, 01 Oct 2009 17:08:47 +0000

As a variation, I buy a rotisserie chicken, remove the meat and make a chicken tea bag: Cut a large square of cheese cloth, add the chicken bones and skin, herbs, the ends of your carrots, celery leaves, the outside of onions, etc. Cook chicken broth with the teabag in it for 20 or so minutes. Add the veggies, cook for another 20 or so, add the chicken. Prepare the matzo ball mix, and put in frig for not more than 5 minutes or so to make the “dough” easier to handle (longer than that you will end up with rocks). Make your dumplings and add them in, cooking for about 10 minutes.