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Matzo ball soup!?

post #1 of 11
1/20/09 at 10:19am
Thread Starter 
I've never made this soup before, just thought I'd give it a go! Your tips and or recipes would be greatly appreciated. BTW, my kitchen skills are decent, so feel free to skim over 'the basics' !
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post #2 of 11
1/20/09 at 10:22am
I love matzo ball soup. It's been a gazillion years since I've made it, though. I do remember one tip someone gave me: use club soda or seltzer water instead of regular water when making your matzo balls. I'm not sure what it does, possibly makes them lighter? Mine always came out like softballs...but they were tasty!
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post #3 of 11
1/20/09 at 2:06pm
Thread Starter 
Well, here are the little darlings...let's hope they taste good!
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post #4 of 11
1/20/09 at 2:16pm
  • tdi
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I have never made it before but I swear by recipes on allrecipes.com and epicurious.com . Your Matzo balls look great though!
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post #5 of 11
1/20/09 at 2:25pm
Thread Starter 
Quote:
Originally Posted by tdi View Post

I have never made it before but I swear by recipes on allrecipes.com and epicurious.com . Your Matzo balls look great though!

Thanks tdi! I'm going to check out those sites...these matzo balls were easy and they do taste great! They cooked for about 20 minutes (made them about the size of golf balls) and they are fluffy! Also, the cooking made them grow a bit too.
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post #6 of 11
1/20/09 at 8:04pm
Mazel tov! Sounds yummy.
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post #7 of 11
1/21/09 at 5:53am
Those look so nice! I wonder if they could be made in the crockpot? Hmm...I feel a matzo ball experiment coming on. Sort of like chicken 'n dumplings in the crockpot, but lighter and with less fat.
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post #8 of 11
1/21/09 at 8:38am
Speaking as someone who both grew up with and continues to make matzoh ball soup frequently, I think yours look yummy. Some tips:
Homemade chicken soup is a must. There is no such thing as too much chicken in the soup. Currently I use about 4 pounds of legs and thighs.
Tip: put your onion in without peeling. The skin adds to the rich color of the soup.
Vegetables: parsnips and turnips are musts, in addition to the traditional carrots, celery, and onion.
Herbs: In traditional Jewish chicken soup, only two: fresh dill and fresh parsley.
Seasonings: Salt (less is more) and pepper
I cook the soup for at least three hours.

Matzoh balls. No sweat. Just follow the instructions on the box of matzoh meal. And yes, replacing the water with seltzer (Pellegrino works fine too) makes the matzoh balls lighter.
Such pleasure, especially for those of us who love boiled chicken. Especially with horseradish!
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post #9 of 11
1/21/09 at 9:25am
SIGH. That looks SO good ubuandibeme! I loved this when I was a kid; my mom made it often, probably because we always begged her to!
Since I became vegetarian many years ago I've avoided anything with chicken broth (although for the last two years I've been cheating and eating seafood). So sad for my relationship with matzoh ball soup. Veggie broth just wouldn't cut it.
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post #10 of 11
1/21/09 at 6:07pm
I agree pretty much with Therese. Sometimes you can roast some chicken parts along with some vegetables and throw it into the water to make a richer stock. Definitely, make a good stock. Lots of chicken, onion, carrots, celery, thyme, maybe a few slices of ginger, bay leaves, and all the rest of what you would put. I would also not shy away from adding maybe just a little bit of the Jewish soup powder mixes, either Telma or Osem. They are the absolute best soup powders out there...and anyone who's used them would probably agree. Obviously you already want a great, homemade stock, but adding a little bit of those powders will really enhance the flavor of your soup. Don't forget to add frozen peas and chopped parsley at the end for extra flavor and sweetness.
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post #11 of 11
1/21/09 at 6:20pm
I want to go to Therese's house for soup!
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