OT-Matzo balls anyone?

Does anyone love matzo ball soup as much as me? OMG, I love it, and I’m eating a bowl right now :happydance: :cheering:

I probably need to give that a shot again…the last (and only) time I ate Matzo ball soup my neighbor brought some over, the soup was hot but the matzo ball was stone cold. He was so proud of the soup that I had to sit there and eat it while he watched. I didn’t have the heart to nuke it in front of him so I ate that nasty cold matzo. :rofl:

I’ve never tried it myself. I love to cook, is it easy to make? Do you have a recipe to share?
I love to try new things!! :happydance:

Just buy a box of Matzo meal at the store and follow the directions on the box :thumbsup: The brand I use is called Manieschwitz (sp?)

Super! That will be my first “cool weather” thing to make :notworthy:

The key to making a good, fluffy matzo ball is to make sure the water is really boiling. You can make them apart from the soup and put them in the soup later even though the directions might say to boil them in the soup.

A blind man is sitting on a park bench. A Rabbi sits down next to him. The Rabbi is chomping on a piece of matzoh. Taking pity on the blind man, he breaks off a piece and gives it to the blind man.

Several minutes later, the blind man turns, taps the Rabbi on the shoulder and asks, “Who wrote this sh*t?!!”

Not to hijack this thread, but I’ll throw in my few cents about matzo balls, as I make chicken soup and kneidlach (Yiddish for matzo balls) almost every week, since I’m an Orthodox Jew, and we celebrate the Sabbath. I make a ton of mb’s, because it’s not unusual for me to have 15-20 guests every Friday night (and at the other 2 Sabbath meals as well, though I only serve the soup on Friday nights).

I have found success making the matzo balls in the soup and apart in another pot of water. The greatest advantage to making them apart is that the mb’s absorb tons of soup, which reduces what you can serve. It’s definitely something to take into account when you’re only making enough soup for 4-6 people.

Once you drop the matzo ball into the boiling water, you must cover the pot and NOT PEEK! Only after an hour or two are they ready. Last week, I made a wonderful herbed matzo ball with rosemary, garlic and other spices. My guests loved it. (For those who know what cholent is, I also put it into the cholent and served it the next day after it cooked all night. It was amazing.)

Here’s another way to bulk up the humble matzo ball: make a mixture of chopped up chicken, spices, and an egg to tie it all together. Take a small amount of the mixture and put it into the middle of the matzo ball as you’re making it, so that you essentially have a meat stuffed matzo ball. It’s a meal in itself.

Given that I also serve homemade challah, a fish course, a main course (wih 4 dishes) and dessert, my guests have never complained about being hungry at the end of the meal. In fact, I tend to warn my guests about the amount of food I put out. I’m a Jewish mother, what can I say. But there’s something so unique and nourishing about good chicken soup with kneidlach - it makes everyone feel taken care of!


PS. For those of you who love to read cookbooks (or food porn, as I like to put it), consider reading Jane Cohen’s The Gefilte Variations. It’s a wonderful compilation of traditional Jewish cooking from around the globe. And her variations are sublime!!!

PPS. For those truly interested in cholent, I can post a little history about it, as well as my recipe. It’s easy and delicious! Thanks for starting this great thread!

I have a couple more things to add from my own balabusta’s kitchen.

I am not sure of the kosher factor on these tips if that is a consideration as, sadly, that tradition ended with her parents.

Where the matzo ball recipe calls for water, replace it with plain seltzer water.

The recipe also calls for a portion of oil. Instead of adding plain oil, saute some onion in the oil first, strain the onion out of the oil, and use that in place of the plain oil.

Also, when possible, leave mixture in the fridge overnight instead of for the 15 minutes.

I do love me some matzo balls! They’re really good just as a snack or side dish if you keep the mix handy. We usually just get the matzo meal and make it from that recipe. Unforunately, like meat balls and cookies, I can never make them quite round. :wink:

Of the tips you posted, they are all perfectly in keeping with kosher law, assuming you use a kosher chicken and ingredients and follow the basic dietary laws.


No one liked my joke? :?

I thought of it when I was doing my shopping this afternoon. I passed by the Matzo crackers and had a snicker. :teehee: :teehee:

knittingdoula: I warn people of the same thing when I cook breakfasts. I always tell them, “I like to make big breakfasts. Maybe you ought to eat a light dinner.”

I don’t even know what a matzo ball is, so I’ve never had the soup, or the balls. Well, you know what I mean… :oops:

I loved the joke JR! :roflhard: :roflhard:
Basically, making MB’s are just like dumplings, only to me they look more neat - rounder and prettier. I make little dumplins by dropping the mixture by spoonfuls into the boiling soup broth. I don’t like them so much in a gravy type of dish. I think I can handle this! And the “stuffed” MB’s sound delish!
I think it is super to try foods/rituals from other lives. I dated a fellow that was a converted Catholic to Orthodox Jew before I met DH so while he was learning all the particulars I got to taste! Wonder what became of the fella? :?? Anyhow, I would so be innept at the keeping kosher part… but ask me why I feel a need to avoid meat on Fridays for 40 days out of the year? :oops:
I bet I would lose a ton of weight if I simply ate simply, like some faiths outline for their folks. It’s about reflection, celebration and thankfulness, not stuffing yourself!

Alas, the only matzo ball soup I’ve had so far has been the kind from a can. Maybe it’s time to try out some new recipes - if it’s that good from a can, it must be awesome homemade! It’ll have to wait until the outside temperature is cooler than the soup’s intended temperature, though. Cooking in the summer is always a challenge.

:roflhard: :roflhard:

OK, so I’m a little dense sometimes and didn’t quite get your joke. But, this comment…holy moly, I’m in tears.

Knittingdoula, I wanna go to your house for Sabbath!!! I’m not Jewish, but I can play one on tv! You’re making me hungry…

I only had one person ever laugh right away at that joke and that was Marty at work. I love him for it. It struck me as so flipping funny for some odd reason I’ve just kept it in my “regulars” even though the success rate is poor.

oooooooh. I :heart: :heart: :heart: :heart: :heart: matzo ball soup. I still have yet to learn to make it. I’ve loved it since I was a kid, but always went out to eat it. my coworker has brought some in a few times. his broth made with a whole chicken, carrots, and onions.

this thread is literally making my mouth water! this instant oatmeal I’m eating right now just doesn’t do it for me.