Comments on: Matzoh Ball Soup

By: Nicole

Nicole — Tue, 30 Mar 2010 14:47:16 +0000

Sorry to hear that happened to you! Considering this is my one chance (I don't have any more flour), I'm hoping that doesn't happen to me!! Did you refrigerate, out of curiosity? If so, how long?

By: Jennifer Thompson

Jennifer Thompson — Tue, 30 Mar 2010 14:35:56 +0000

I tried these and they fell apart when I boiled them. I did use chicken broth instead of water. Was that my problem?
Thanks

By: Nicole

Nicole — Tue, 30 Mar 2010 14:10:35 +0000

Any chance Bob's will work in a pinch? It's between Bob's almond flour/almond meal (new) and year-old Lieber's mix. (I imagine the preservatives keep it ok, but either way, it's a risk, I know.) I appreciate that Bob's may not the best, and was hoping WF would have another option...I doubt you're checking the blog right now, but just thought I would ask! I will be mixing it up shortly to refrigerate. To serve today. (And have never made matzah balls of any kind before...always the best thing to do when a guest in someone else's home, right?) Great Web site. I look forward to making your menu the next time we host. We do have at least on GF extended family member, and suspect there are a few in our household as well (which we'll find out soon enough). Thank you again.

By: Suzanne

Suzanne — Wed, 24 Mar 2010 16:57:43 +0000

Elana,
Thank you so much for this recipe. Whenever I am sick, I want matzo ball or chicken-n-dumpling soup to help me feel better, it's strictly a memory/comfort issue.

Have you expanded the matzo balls idea into an unleavened cracker taste? I miss the water cracker flavor of passover & seders & just nights with cheese & crackers.

My latest experiment is with 2 lbs almond flour to 1 lb coconut flour. The coconut flour alone gave me heartburn, but not mixed in this ratio, and it supplies the wonderful "pastry-like" texture I miss in pie crusts and flat rolled Christmas/Holiday cookies. Of course it requires the addition of more liquids. Have you tried this mix for any crackers? Your crackers are wonderful, and just perfect, and I wondered if you thought this mix would produce a closer flavor/texture for matzo/water crackers? Please advise?

Also, Borders only stocked one of your cookbooks at each store, necessitating a drive to 4 different stores in my area for Holiday gift-giving. You should let them know to stock more!

Kindest regards,
Suzanne

By: Aura

Aura — Sat, 27 Feb 2010 04:32:50 +0000

This is officially my favorite new food blog...grain free matzoh balls??? I never even thought to attempt this, I haven't tasted a matzoh ball in years, I am SO excited!

By: Flora

Flora — Sun, 27 Sep 2009 03:41:17 +0000

Hi Elana,
How can one tell if the matzoh balls are done (step 10)? I want to make this recipe, but also want to do it correctly.

Thanks,
Flora

By: elana

elana — Wed, 15 Apr 2009 16:55:04 +0000

Thanks everyone. Carin, I haven't tried making and freezing these ahead of time. Feel free to experiment. Mellisa, Love your additions to this recipe!

By: Melissa

Melissa — Wed, 08 Apr 2009 00:25:04 +0000

My 5 year old loves grandma's matzo balls but is on a restrictive diet this year and I was going to cave in and let him have them. But a friend sent me a link to your site and found the recipe. I made them today with a couple additions -- parsley, dill, schmalz and club soda. He came home from school saying he only wanted grandma's then tasted them...sat down...ate three! Thanks so much. I plan on making these all year long.

By: David

David — Thu, 02 Apr 2009 19:23:14 +0000

What a great recipe, but I would point out that with the inclusion of chicken stock (presuming this is real chicken stock), this is not pareve.

By: Carin

Carin — Wed, 01 Apr 2009 18:49:32 +0000

Thanks for the great recipe! I eagerly await your cookbook.

I have a matzo ball question: have you ever made these ahead and frozen them? I used to do that with regular matzo balls but this is my first gluten-free Passover.

Thanks!

Carin