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Matzoh Ball Soup Recipes, please!

j
jessicheese Jan 2, 2011 07:50 PM

I'm going to a soup cook off next weekend and want to make matzoh ball soup. I haven't made it in about 10 years, and even then used a box mix because I was homesick. My mom and Nana always used club soda in theirs, so I prefer them light and fluffy. Unfortunately, I was never able to gain the recipe.
I went online and most of the recipes I found were for the standard ones. Does anyone have an authentic recipe with dill and fluffy matzoh balls? Club soda, or baking powder? It would be greatly appreciated. I'd love to find out a recipe they would be proud of to incorporate into my future holidays.

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  1. goodhealthgourmet RE: jessicheese Jan 2, 2011 08:00 PM

    http://tiny.cc/966o9

    2 Replies
    1. re: goodhealthgourmet
      j
      jessicheese RE: goodhealthgourmet Jan 3, 2011 05:30 AM

      I'm sorry, but I wasn't able to access the link.

      1. re: jessicheese
        goodhealthgourmet RE: jessicheese Jan 3, 2011 08:54 AM

        hmm, weird. sorry. it was a compressed version of this:
        http://www.chow.com/search?query=matz...

    2. i
      isadorasmama RE: jessicheese Jan 3, 2011 06:13 AM

      http://www.nytimes.com/2006/02/22/din...

      1. m
        magiesmom RE: jessicheese Jan 3, 2011 03:30 PM

        I never used baking powder because you can't use it at Passover, which is when we ate matzoh balls growing up. The real secret, as with any dumplings, is to minimize handling of the dough and really beat the eggs before mixing.

        2 Replies
        1. re: magiesmom
          r
          rockycat RE: magiesmom Jan 4, 2011 05:27 AM

          +1

          And I always seperate the eggs and fold in the beaten whites.

          1. re: rockycat
            goodhealthgourmet RE: rockycat Jan 4, 2011 07:07 AM

            +2 and +1. and IMO, seltzer/club soda isn't optional.

        2. Helvella RE: jessicheese Jan 3, 2011 04:02 PM

          I like dense balls, so I don't have a recipe for you. But, be sure to use the schmaltz from the soup for your fat.

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