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Matzoh ball soup recipe?

Making matzoh ball soup for the first time for a hanukkah party. Looking for a recipe that is fairly simple but tasty. Please help!

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  1. Although they are very non-traditional, I quite like the "green onion-dill matzo balls" on epicurious. (I'd never try to serve them for Passover in our house, but maybe they'd go over well for Chanukah!) They're tasty and very easy to put together (no separate beating of egg whites)

    1. This is the best I have ever EVER had. http://smittenkitchen.com/2008/02/mat...

      She even shows you step by step how it is done!!

      I save back chicken fat in my freezer just in case the mood strikes. And it always does!

      Happy Hanukkah!

      1. My wife, who is of Italian heritage, has used the recipe that appears on the back of the matzoh meal box. She makes the matzoh balls like my late mother made them, firm not fluffy. A little nutmeg adds a lot of flavor.

        Happy Hanukkah e buon appetito! Mangia bene!

        1. Bumping this thread up.

          Does anyone have any other recipe suggestions? I just had some fantastic matzo ball soup that was loaded with carrots, onions, and chicken. Very flavorful... sometimes I feel as though matzo ball soup is slightly bland. Any suggestions? Thanks so much!

          4 Replies
          1. re: SaraASR

            When I make the broth I add carrot, onion, celery, rutabega, parsley, fresh thyme, bay leaves, and peppercorns. i take the chicken out after one hour, take off the meat from the bones, then return all the bones to the soup and keep cooking until you can't wait anymore (I do 1-3hours more) Then strain it all out. To make it fancy I dice up various veggies small and add them to the strained soup, cook them in there until they're done, and add the diced chicken back to the soup just before serving so it stays moist. Everyone seems to love it!

            1. re: junglekitte

              That's just the advice I was looking for. Thanks so much!

            2. re: SaraASR

              I'm a traditionalist when it comes to matzoh ball soup, but to add flavor, I make sure the chicken stock is flavorful, reducing if needed. It needs (kosher) salt.
              For soup, I add in cut up carrots, and cook the matzoh balls in the stock.

            3. In addition to carrots and onions, I like a lot of dill when I make my soup. I let it stay in for a long while and then remove all the dill leaving very few pieces behind. It gives the soup good flavor.