Does anybody have a recipe for Motza Ball soup?

Question

This is one of my favorite soups and I was wondering about the recipe, I don't really know what it is, does anybody have it?

Answer 1

1 cup matzo meal
Salt
1/4 teaspoon black pepper
1 package egg substitute equal to 4 eggs
1/4 cup low-fat chicken broth
1 tablespoon finely chopped parsley, optional

Instructions for the Low-Cholesterol Matzo Balls recipe:

Place matzo meal in medium bowl with 1 teaspoon salt and pepper.
Combine egg substitute, broth and parsley.
Pour over matzo meal and mix well.
Refrigerate 1 hour or longer.
Fill large pot with water.
Season to taste with salt, then bring to boil.
Moisten hands with cold water.
Form dough into 8 to 10 large balls and drop into boiling water.
Reduce heat, cover, and simmer 30 minutes.
Remove carefully with slotted spoon.
Makes 8 to 10 matzo balls.

Low-Fat Chicken Broth Recipe:

1 whole chicken, skin and fat removed
3 carrots, chopped
Top half celery bunch, leaves included, chopped
1 large onion, quartered
Several sprigs parsley
1 parsnip, peeled and sliced
12 to 15 black peppercorns
Bay leaf
Salt
Lemon juice, optional
Low-Cholesterol Matzo Balls

Instructions for the Low-Fat Chicken Broth recipe:

Combine chicken, carrots, celery, onion, parsley, parsnip, peppercorns, bay leaf and salt and lemon juice to taste in large pot.
Add cold water to cover.
Slowly bring to boil.
Skim off any scum that forms.
Cover and simmer 3 hours.
Taste to adjust for seasonings.
Remove chicken and reserve for another use.
Strain vegetables from broth and reserve some for garnish, if desired.
Place broth in refrigerator overnight or longer so any remaining fat rises to top and hardens.
Remove fat.
Just before serving, reheat broth to boiling point.
Serve in bowls garnished with reserved vegetables and matzo balls.
Makes 8 to 10 servings.

Answer 2

1 cup matzo meal
Salt
1/4 teaspoon black pepper
1 package egg substitute equal to 4 eggs
1/4 cup low-fat chicken broth
1 tablespoon finely chopped parsley, optional

Instructions for the Matzo Balls recipe:

Place matzo meal in medium bowl with 1 teaspoon salt and pepper.
Combine egg substitute, broth and parsley.
Pour over matzo meal and mix well.
Refrigerate 1 hour or longer.
Fill large pot with water.
Season to taste with salt, then bring to boil.
Moisten hands with cold water.
Form dough into 8 to 10 large balls and drop into boiling water.
Reduce heat, cover, and simmer 30 minutes.
Remove carefully with slotted spoon.
Makes 8 to 10 matzo balls.

Answer 3

matzo ball soup is plain chicken broth with Matzo balls in it. I have my Jewish grandmother's recipe and it's very detailed. You can buy in the local grocery store the Manshevitz brand matzo ball soup and matzo ball mix. THis is the easier way and it's very close to the real thing. I add carrots, sliced and a bit of parsley to the boxed mix and it's very close to what Bubby used to make.

Answer 4

Low-Cholesterol Matzo Balls Recipe

1 cup matzo meal
Salt
1/4 teaspoon black pepper
1 package egg substitute equal to 4 eggs
1/4 cup low-fat chicken broth
1 tablespoon finely chopped parsley, optional

Instructions for the Low-Cholesterol Matzo Balls recipe:

Place matzo meal in medium bowl with 1 teaspoon salt and pepper.
Combine egg substitute, broth and parsley.
Pour over matzo meal and mix well.
Refrigerate 1 hour or longer.
Fill large pot with water.
Season to taste with salt, then bring to boil.
Moisten hands with cold water.
Form dough into 8 to 10 large balls and drop into boiling water.
Reduce heat, cover, and simmer 30 minutes.
Remove carefully with slotted spoon.


Matzo Ball Soup Recipe (Vegetarian Matzo Ball Soup) For Passover - Pesach : Vegetarian Recipes
Here is a vegetarian matzo ball soup recipe (alternate spellings: matza ball soup, matzoh ball soup, matzah ball soup, or motza ball soup) for the Passover / Pesach holiday. Vegetarian recipes may or may not include dairy products and/or dairy by-products in their ingredients, depending on the level of strictness of the vegetarian in question, and there are many sub-groups of vegetarianism that are differentiated based on their level of strictness concerning the avoidance of animal products and by-products as well as the different combinations of foods that each sub-group will eat. The following vegetarian matzo ball soup recipe is more on the stricter side of vegetarianism by being an eggless matzo ball soup recipe, which is actually one of the criteria that distinguishes most (but not all) vegetarians from vegans, as vegans will not eat any eggs, dairy products, or dairy by-products whereas some sub-groups of vegetarians such as lacto-ovo vegetarians will eat eggs, dairy products, and dairy by-products. On the other hand, lacto vegetarians will not eat eggs, thus making them similar to vegans in this respect. Another dietary distinction is that vegans will not eat honey whereas vegetarians will eat honey. Since the following matzo ball recipe is an eggless matzo ball recipe combined with other non-meat ingredients, almost all forms of vegetarianism are able to eat this type of matzo ball.

Matzo ball soup is also known as "Knaidel soup" (plural form: "knaidlach soup") in Yiddish. "Knaidel" or "Knaydel" (plural form: "Knaidlach", "Kneidlach", "Knaydlach", or "Kneydlach") is the Yiddish word for "dumpling" and is taken from the German word "Knödel", also meaning "dumpling". Knaidlach or kneidlach is the Yiddish word for the matzo balls themselves, which are most often small round dumplings that are usually made out of matzo meal and eaten in chicken soup. Some Jews will use the term "Matzo Kleis" (alternate spellings: "matzoh kleis", "matzah kleis", "matza kleis", and "motza kleis") which literally means "matzo balls" in Yiddish/German. The following matzo ball soup recipe substitutes a vegetable broth recipe for the chicken soup recipe to comply with the needs of the vegetarian.

Eggless Matzo Ball Recipe (Eggless Knaidlach Recipe)

4 medium potatoes, peeled and chopped
4 cups or 1 quart (or 0.95 liters) water
1 1/4 cups matzo meal
pepper to taste

Instructions for the Eggless Matzo Ball recipe (Eggless Knaidlach recipe):

Boil potatoes in water in a large pot for 20 minutes until tender.
Drain potatoes and mash them in a bowl.
Add matzo meal and pepper.
Knead dough until firm and smooth.
Fill a large pot 3/4-full with water.
Bring to a boil.
Form smooth, 2 1/2-inch (6.35-centimeter) balls out of potato-matzo meal mixture. Drop balls into boiling water.
Cook for 20 minutes in covered pot.
Make sure you do not overcook! Carefully remove from water and serve matzo balls in hot vegetable broth.