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Oma's Fabulous Matzo Ball Soup

Other
  • Prep Time: 30 min.
  • Cook Time: 25 min.
  • Serves: 10
Allrecipes.com

Submitted by May Gerstle

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Average (16 Ratings): 3 out of 5 stars

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Ingredients

  1. 2 (10 ounce) packages matzo crackers
  2. 1/2 cup butter
  3. 6 eggs
  4. salt and pepper to taste
  5. 3 tablespoons minced fresh parsley
  6. 2 onions, minced
  7. 5 ounces matzo meal
  8. 96 ounces chicken broth

Nutrition Info

Per Serving

  • Calories: 449 kcal
  • |
  • Carbohydrates: 63 g
  • |
  • Dietary Fiber: 0 g
  • |
  • Fat: 13 g
  • |
  • Protein: 16 g
  • |
  • Sugars: 4 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Bring a large pot of lightly salted water to a boil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Yield: 10 servings

3. Still Hungry?

To make a comforting pot of matzo ball soup, simply combine moistened bits of matzo with butter, eggs, salt, pepper and finely minced onions and parsley. Add enough matzo meal to form balls and drop into boiling chicken broth. It couldn't hurt!

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Most Helpful Reviews

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  • so where does it claim to be kosher?

    Marcia Matheny - November 16, 2007 12:55:40 PM PST
    This looks to be a perfectly good recipe for matzo ball soup, and not everyone keeps a kosher diet. AND the recipe doesnt claim to be kosher .
    Not everyone who is jewish keeps kosher, and not everyone who enjoys matzo ball soup is jewish.
    Mystty530

    2 of 2 found this review helpful.

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  • no this recipe is not correct

    jon j - February 28, 2007 01:09:05 PM PST
    Sorry koshergirlie but there is no such thing as "pareve butter" as all butter is by definition a dairy product. You could use pareve margarine,
    some kind of vegetable oil to make it. Also "pareve chicken stock" is also impossible unless its some kind of vegetable stock made to taste like chicken.

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  • This IS a correct recipe!

    koshergirlie - November 5, 2006 06:58:19 PM PST
    Not everyone keeps Kosher but if they do, this IS a correct recipe provided you use PARVE butter & PARVE chicken stock in powder form (both available at the majority of regular grocery stores or at the Kosher market). I keep Kosher; if you keep Kosher, you just need to know how to adjust the recipe to meet your Kosher needs (meat/dairy/parve). Most people that keep Kosher are aware that the recipe would need to be adjusted.

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  • this isn't a correct recipe

    pink25poppies - November 2, 2006 11:29:52 AM PST
    This recipe calls for butter in the matzoh balls, which is dairy. It then calls for the balls to be cooked with chicken stock, which is meat. This is not a kosher recipe, since Jews cannot mix dairy and meat, and should be changed. Thank you.

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  • Sounds good and simple, I might try it

    micki607 - December 4, 2007 07:25:05 PM PST
    Jon J, you're pulling semantics. Butter/margarine the terms are interchangeable. There is parve chicken broth. Shop markets like Whole foods, Trader Joe's etc.

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