Matzo Ball Soup a la Mexicana

Respectfully, it would be really helpful if you tried the recipe and commented rather than indicating that you won't be trying it, preferring your own recipes. This does not advance a practical understanding of THIS recipe, good or bad, as tried and cooked by readers.

This is absolutely delicious. We split it up over two days, making the broth first. My husband, who is Jewish, struggled a little over the nonstandard ingredients and cooking methods (he had never cooked matzo balls in the broth, for example), but when all was said and done it was delightful. This recipe is a keeper.

I cannot wait to try this recipe. The flavors are springing off the page into my imagination. I can already smell it simmering. Thank you NYTimes and Fany Gerson for sharing this "dynamic take on a classic" and dynamic blend of cultures. It's all that and more. Love it!

Made this for Rosh Hashanah to shake things up a bit. Hands down, the soup was fantastic. Deep flavorful broth, the matzoh balls may have been the best I’ve ever had! Perfect texture, loved the herbs, we all went back for more. I made two changes-kept the herbs and vegetables in the broth for the heartiness and subbed one jalapeño for the two Serrano’s (we have a million jalapeños from our garden). Served it with a home -made challah, fresh applesauce, and we were in heaven. Happy New Year!

I've been making matzo balls for decades, but these were the best ever. I kept the Mexican additions on the side and passed a bowl of New Mexican green chilies and avocado to be determined by the guest. A huge hit. Will use this recipe for every holiday from now on. But don't bother putting the balls on a baking sheet before putting them in the soup or water. There's enough to do without adding this step. Just roll and toss (gently) into the pot.

Another note: The matzah balls are the best I've ever had. Absolutely! Be careful, though, they absorb a LOT of their cooking liquid, so be sure you've got enough broth. They tasted fine when cooked in salted water, and I doubled the quantity of herbs because, why not. Rather than mix the shredded chicken into the soup pot, pour a very little but of red hot broth on the chicken and then place the chicken in the bottom of each soup bowl. A lot easier than fishing the chicken bits out of the pot.

I often season my chicken soup with sriracha sauce and soy sauce. Then I add sliced water chestnuts and baby bok choi for crunch. My matza balls are seasoned with whatever fresh herbs I have around such as chives. I view good chicken broth as a palette for almost any taste that I care to provide.

I am in recovery from making this soup. I started at 10:45 a.m., and it is now 9:25 p.m. It was an ENDLESS process. I am just glad I didn't attempt this on a weekday. The matzo balls are wonderfully light and the broth is flavorful (especially with lime squeezed in), and the whole thing is delightful to eat, but honestly exhausting to make. We will enjoy it for the next two days. We got 23 matzo balls.

Recipe is lovely -- but not (for us) a holiday meal. Traditionally, kreplach are made for Rosh Hashanah -- and I'd love to see her version of that. For these matzoh balls I tried her recipe, but cooked them as is traditional in water, not the broth -- because they absorb much too much liquid as they cook. Also, I didn't use baking powder -- as I don't like the taste it imparts (and has a tendency to turn my beautiful matzo balls too dark.

Oh. My. Goodness. This is one of the best soups I’ve ever had. Matzoh ball soup, by any measure, is one of my favorite things in the world, but this is simply next level. The flavors are extraordinary and the matzoh balls, cooked in the broth, are the best I’ve ever had. No, this is not traditional, but absolutely delicious in every way.

Being a city person with a typical kitchen, I read through the recipe multiple times trying to understand this comment. ANY homemade "ball recipe" (whether meat balls, desserts, or matzo balls) will take time, and will require you to hand-form balls and put them on a tray! Part of the territory. Likewise, homemade broth is going to require more time - again, part of the territory. Although I will give ya that 2 chickens plus 10 whole wings does seem excessive!

I made this last year at Rosh Hashana and shared it with my neighbors who loved it. The use of herbs in the matzoh balls bring a delightful fresh flavor. Instead of half baking powder/half baking soda I used a combination of commercial and baker's yeast ("levure boulanger") as this was more readily available to me in France. I made the recipe again for a Jewish friend who pronounced them the lightest she had ever eaten. And I am making them now for Rosh Hashanah for my same neighbors.

Made this with veggie broth for a vegetarian Seder. I eliminated the baking powder and baking soda to keep things kosher for Passover, and still got soft fluffy matzo balls without them. Beating the egg whites probably helps. This soup was a big hit around the table - a fun new take on a classic.

Without question, the best matzah ball soup I have ever had! Excellent.

I made this in my tiny kitchen (I can open the oven door from my front door) so definitely doable: just a question of organization. Re time commitment: I find it much easier to make over two days (soup one day, matzoh balls/serve the next). It's worth it :-)