Just saw this listed and it is a cookbook. Sounded good, so I was wondering if anyone Has a recipe for kosher gumbo where I could add matzoh balls? Looking for something differnt. TIA (2 replies, last updated by speyerer April 9, 2008)

chicken soup from scratch and it stll tasted like water. They may need a different recipe or a new cook. Some dill never hurt, either. I can also strongly recommend the book "Matzoh Ball Gumbo: Culinary Tales of the Jewish South,"... (4 replies, last updated by ejmatl March 18, 2007)

I am making matzoh balls for the first time. Can they be prepared ahead of time and either frozen or refrigerated? If so how far in advance can I make them? (8 replies, last updated by another_adam March 21, 2007)

I see they have it at B&H, but I am near Grand Central. This is a small emergency, though, so if need be I will run down to the EV to get it. Can anyone recommend another place with vegetarian matzoh ball soup a bit closer?... (0 replies, last updated by Olive123 April 1, 2009)

Every time I make matzoh balls, they come out light and fluffy, just how I like them! However, my better half much prefers hard matzoh balls. Does anyone have a recipe for me? (2 replies, last updated by emmee March 30, 2009)

Making matzoh ball soup for the first time for a hanukkah party. Looking for a recipe that is fairly simple but tasty. Please help! (9 replies, last updated by Cynsa April 10, 2009)

Can I make the matzoh balls for the soup a day ahead of time? If so, how do I store them...with or without liquid? (9 replies, last updated by addicted2cake April 21, 2008)

Does anyone have a recipe for hard, baked matzoh balls. The kind you plop into soup, and press down with a spoon so they fill up with the soup? I think the origin of these is Lithuanian or Latvian. Thanks (1 reply, last updated by hindyg March 20, 2008)

Unwilling to defrost the last pint of 2nd Ave chicken soup in my freezer, I opt for Sarge’s Deli’s chicken soup. I prefer their kreplach to their matzoh ball but you can try both in their “Souper Soup”.... (5 replies, last updated by windycity July 9, 2007)

Years ago my paternal grandmother used to make matzoh balls that were sweet. Unfortunately I was not a cook in those days and so never got a recipe. She was of German descent so I would guess people with a similar background... (0 replies, last updated by smarty March 22, 2006)

The truth is, the best matzoh ball soup in the Boston area still isn’t all that great. I personally like the matzoh ball soup at Rubin’s in Brookline and Joan and Ed’s in Natick the best, but others will... (9 replies, last updated by chucktownlady January 1, 2006)

Somebody once told me that matzoh balls could be frozen on a tray until hard, then stored in a ziplock bag and used as needed. But I can’t remember if they get frozen before or after being cooked. Does anyone know? (6 replies, last updated by The Chowhound Team April 16, 2006)

The reason that it’s important is because as the matzoh ball cooks it absorbs the liquid to expand. So if you cook in broth it will soak it all up & you’ll be left with minimal broth for soup. It’s kinda wasting... (9 replies, last updated by isadorasmama November 28, 2006)

Can someone please post a tried and true recipe for fabulous, authentic matzoh ball soup? I’d like to know how to get the balls light and fluffy and the broth just right. TIA! (22 replies, last updated by Niki Rothman February 22, 2006)

Where should I buy matzoh ball soup for this year’s seder? (Sad to say, I’ve got no time to cook.) (11 replies, last updated by David Kahn April 12, 2003)