Joey's Matzo Ball Soup

This soup is ideal for a Passover meal because it can be prepared several hours in advance. Refrigerate the strained stock and matzo balls separately. Just before serving, return the matzo balls to the stock and reheat.
Average Customer Rating:
5 out of 5
5
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Joey's Matzo Ball Soup
Review 1 for Joey's Matzo Ball Soup
5 out of 5
5 out of 5
NikkiS911
Philadelphia
April 7, 2012
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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Incredible flavor and perfect texture
April 7, 2012
These matzo balls were by far the most flavorful and delicious matzo balls I have ever had. Everyone at dinner was blown away and there is no question that I would make them again. The only change I made was that I added a touch of seltzer water---the matzo balls came out tender and fluffy with just the right amount of density. If you prefer really airy matzo balls, you can separate the eggs and beat the whites before adding them back in. The best part of this recipe was the amount of flavor the carrot, shallots, and dill give.
Pros: Quick, Easy, Will Make Again, flavorful
Review 2 for Joey's Matzo Ball Soup
5 out of 5
5 out of 5
thebrassknuckles
Atlanta, GA
August 29, 2010
Would You Recommend? Yes
0points
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Excellent, quick prep
August 29, 2010
This is the best matzo ball soup I've had (and made!) - the balls are soft and fluffy, and the dill is just the right ingredient for a twist of flavor from the traditional matzo ball soup. I've made it for Passover, and for regular dinners. Fantastic!
Review 3 for Joey's Matzo Ball Soup
5 out of 5
5 out of 5
Asmolin
Issaquah, WA
June 17, 2010
Would You Recommend? Yes
0points
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Best Matzo ball soup recipe ever!
June 17, 2010
I made this for my family around the holidays and it is hands down the best matzo ball soup I've ever had. The dill, shallots and carrots really make this recipe outstanding!