Comments on: Inviting Writing: Doomed by Soup?

By: Leslie Rutkin

Leslie Rutkin — Fri, 01 Jul 2011 18:21:19 +0000

Great story! I grew up on matzo balls. We ate them for every family get together. There was a running joke about who’s matzo balls were best. My cousin liked them very hard like grandma made. He could eat a dozen of them at one meal. My uncle liked them soft like Aunt Hannah made. No one was in agreement. And then there was the controversy about the chicken soup. One aunt made her soup ‘sweet’, adding sugar to the broth. Another relative made her soup too weak. Grandma always used Lipton Chicken Noodle Soup mix and added more noodles and her own unique flavorings. Of course I liked hers best. She always used chicken fat. When I started making them I switched to a mixture of canola oil and fat and then left out the fat altogether. Still great tasting.

By: roan lucas

roan lucas — Fri, 24 Jun 2011 09:50:03 +0000

When I learned to cook, my mother told me about the first time she made chicken soup with matzo balls. She made the chicken soup and then proceeded to put the uncooked matzo balls in the soup. When it was time to serve the soup, she had NO liquid. The matzo balls had soaked up all the liquid!! Hence, when I make my soup. I put the matzo balls in a separate pot of chicken stock and after they are cooked I add them to my homemade chicken soup.

By: Rochelle

Rochelle — Tue, 17 May 2011 19:25:43 +0000

To thine own self be true!!!!
There is no single perfect kneidlach [matzo balls] recipe just like there is no single perfect kimchi recipe.
You will find a man of compatibility someday, one for whom you will not have to contort yourself.

By: PGelsman

PGelsman — Wed, 27 Apr 2011 18:31:09 +0000

My wife makes great matza balls. Light and fluffy. No chicken fat or schmaltz is the key.

By: Greg Bulmash

Greg Bulmash — Tue, 26 Apr 2011 04:41:42 +0000

Probably my two most memorable matzoh ball experiences…

1: My dad tried to make low-fat matzoh balls. The darn things were like rocks. Someone, trying to cut through their’s with a spoon was pushing so hard that the spoon slipped off the ball and cracked the bowl.

2: My son was born with an egg allergy which we discovered before he was on solid food due to a flu shot. I had to figure out how to make an eggless matzoh ball. Thank goodness for Jewish Vegans who had already tackled the problem and laid a nice groundwork for me to build upon in perfecting my family’s annual ball of joy.

By: Harvey Kuperman

Harvey Kuperman — Sat, 23 Apr 2011 23:26:51 +0000

My Bubbies Matza Ball Soup
She came from the Ukraine in 1924 and in the U.S. with lots of food available !! ( people mostly starved there ) she tried her hand at cooking
After trying to eat her Matza balls one would never go swimming for at least 4 hours as one would sink to the bottom like lead weights were attached to ones stomach. Once she received a letter from the Israel Army asking her to send over some Matza Balls as they were running low on amunition to load into their cannons..
My Mother tried to teach her mother how to make them but like all mothers she would NOT take advise from her daughter.So the rest of the family had to eat Matza smothered with either Maalox or Pepto.

By: jeanne simonoff

jeanne simonoff — Tue, 08 Mar 2011 21:08:41 +0000

No one makes/made chicken soup, with matzah balls like my Aunt Gertie. She has been gone for…..30 years. Since then I no longer eat wheat and don’t know if I will ever experience matzah balls again.

If you have any leads to good wheat free matzah balls, recipe, or whatever, I would disavow my vow of non-cooking and try it before Passover.

With sincere respect, I remain, Jeanne Simonoff