The classic Jewish soup of matzo balls in chicken broth. Don't add too much meal to the matzo balls so as to make sure they float.
this is the closest recipe I have found to the way my Hungarian Jewish mother used to make matzoh balls. No parsley and she used schmaltz (rendered chicken fat) instead of butter (which, btw, is what makes them kosher). The majority of recipes call for just matzoh meal and use seltzer to make them light and fluffy. In my family, we liked them solid and flavourful as I am sure these will be! - 07 May 2017
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 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. - 15 Aug 2001 (Review from Allrecipes USA and Canada)
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? - 27 Sep 2008 (Review from Allrecipes USA and Canada)