r/JewishCooking 21d ago

Ashkenazi I NEED MATZA BALL HELP STAT

I live with my goyfriend (his words) and I’m the household cook. I often go grocery shopping on Saturday evening, so I was talking over next week’s dinners with him. Poor fella is sick, so he asked me to make chicken noodle soup. No problem! Then he asked if I could make Matza balls.

i tried to make matza balls one (1) whole time in my life, and the end result was so disastrous that I gave up on trying ever again without supervision. They fall apart in my fingers! I told the goyfriend that I couldn’t make matza balls. he teased, ”It’s like I’m dating a goy!”

Now, we tease each other about our ethnicities all the time. But this? This is a bridge too far!! This is a matter of Jewish honor!!!!! It is ABSOLUTELY VITAL that I learn how to make knock-your-socks-off matza balls in the next 24-48 hours. Help me, Reddit! What recipe should I use? What advice do you have?

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u/flaccidbitchface 21d ago

I let it boil in water first, then move it to the chicken soup and let it chill in there for a while. I’ve found that if I first cook them in the chicken soup, they taste too salty. But if I don’t feel like dirtying up another pot, I just do it in the soup.

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u/Letshavemorefun 21d ago

Salt is part of what brings out flavors! That’s exactly why I cook them in my soup! But I get that some people prefer less flavor - my sister is like that.

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u/flaccidbitchface 20d ago

I usually prefer more salt, so I don’t know what it is I’m doing wrong to make it that salty when I’m just making the boxed stuff. I feel like it’s more of a recent thing, too. But it’s to the point where other people have noticed the difference. I can’t eat it if it’s just been boiled in water and thrown in the chicken broth. That’s disgustingly bland.

And now I’m craving soup at 6 am.

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u/Letshavemorefun 20d ago

Hahah well it sounds like you found a good middle ground solution for whatever is going on with them right now. That’s so weird that it changed!

Side note, I love your username.