“This is a matzo ball soup that my grandmother used to make. It is our family's favorite part of the meal. It serves a lot of people depending on the size of the bowl you use. Make sure to not add too much matzo meal in order to make the matzo ball float to the top of the boiling water.” - by May Gerstle
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Bring a large pot of lightly salted water to a boil.
- Break matzo crackers into small pieces, and place in a large bowl. Add water to cover; allow to soak for a few minutes, until soft. Drain off excess water.
- Melt butter in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. Remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.
- Mix in just enough matzo meal to make mixture hold together. Roll one golf ball-size matzo ball. Place matzo ball in the boiling water to test the mixture. The ball must rise to the top of the water and not break apart. If it does not rise, then too much matzo meal was added. In this case, add another beaten egg to the mixture and try again. When desired consistency is reached, roll all of mixture into golf ball size spheres.
- In a large saucepan, bring chicken broth to a slow boil over medium heat; add balls to broth. Serve soup as the balls rise to the top of the broth.
Nutrition
Amount Per Serving (10 total)
- Calories
- 448 cal
- 22%
- Fat
- 13.9 g
- 21%
- Carbs
- 63.5 g
- 20%
Based on a 2,000 calorie diet
Share It
Reviews (56)
Rate This Recipe
"hi I'm writing from Israel, I'm Jewish, and I agree that NOTHING in the world beats a good bowl of chicken soup, especially when it's winter and/or you're not feeling well. HOWEVER, I must add a small..." See more remark: this recipe is NOT KOSHER. I don't keep kosher, but I should explain why: any mix of dairy with meat is forbidden for all religious Jews. since the matzo balls in this recipe are made with butter, they are dairy. if you want this recipe to be kosher, substitute the butter with butter-flavored shortening, just make sure it's kosher, and non-dairy. enjoy."
leahG
"I love matzo ball soup!...but while the balls float, they don't seem to expand. Instead of turning out large and fluffy, they're smaller with tough insides. Any advice?..." See more"
HHERNAND
"This recipe was fantastic! This was my first time making matzo ball soup, and it turned out perfectly. I used the lightly salted matzo and added a little extra butter. Note that this recipe makes a..." See morebout 30 or so matzo balls. I froze about half of the matzo balls, then defrosted and added to some broth for a quick soup on another day."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
