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.
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)
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 about 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. - 15 Sep 2002 (Review from Allrecipes USA and Canada)