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I'm making matzo ball soup for 15 people for Passover - I'm making the broth on Sunday - how much do I need?

I've never made soup for so many people...I'm a little nervous, but going to make the broth on Sunday so I can stick it in the fridge to cool off for easy transport to our friend's home on Monday. Considering that you always end up with less broth than you started with after it simmers all day...how much broth would you go with?

asked by LBosworth29 over 1 year ago
18 answers 1440 views
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added over 1 year ago

What size bowls will you serve it in?

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added over 1 year ago

Something like this - 6" rim http://www.bedbathandbeyond...

2 matzo balls/person

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added over 1 year ago

Something like this - 6" rim http://www.bedbathandbeyond...

2 matzo balls/person

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added over 1 year ago

Something like this - 6" rim http://www.bedbathandbeyond...

2 matzo balls/person

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added over 1 year ago

Something like this - 6" rim http://www.bedbathandbeyond...

2 matzo balls/person

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added over 1 year ago

Something like this - 6" rim http://www.bedbathandbeyond...

2 matzo balls/person

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added over 1 year ago

I'm estimating the following based on this recipe: http://food52.com/recipes...
It states that it serves 6 so triple.

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added over 1 year ago

I have similar bowls that will hold 1 1/2 cups to 2 cups of liquid. At 2 cups per person, that would be 7 1/2 quarts. I agree with Sexylambchopx and would make a triple batch of that type of recipe. That would allow for evaporation and some big eaters having seconds.

Junechamp
ChefJune

June is a trusted source on General Cooking.

added over 1 year ago

No one has seconds at seder. there is always way too much food to eat to repeat anything!

Dsc_0048b
added over 1 year ago

I would think 8 - 10 lbs of chicken and water to cover by a couple of inches would make enough for 15. As the first course of a very large meal you don't serve a huge portion and it goes farther than you think. I might only double Joan Nathan's proportions - maybe upping by just a little.

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added over 1 year ago

My family chows down on the chicken soup with matzo balls, so take into consideration the appetites of those you're serving. I would make more and have leftovers than run the risk of being short.

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added over 1 year ago

Also, matzo balls absorb liquid...

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added over 1 year ago

FWIW LBosworth29 - My Aunt prepares her soup in advance. She passes around the broth first in 2 kettles, then shredded chicken is passes around, then the veggies, and finally the matzo balls. We usually have approx. 20 people, so it works well and we all can custom make what we like in our soup. I'm not crazy about matzo balls, so go heavier on the chicken and veggies.

Junechamp
ChefJune

June is a trusted source on General Cooking.

added over 1 year ago

sLC: curious if that's all that's served at your Seder. How on earth does anyone have room for the rest of the meal after such a King-sized soup?

Junechamp
ChefJune

June is a trusted source on General Cooking.

added over 1 year ago

What is being served IN the soup? At our Seders it's always Matzo balls. We serve 1 cup soup and 2 balls. that is generally the right amount for the standard soup plate.

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added over 1 year ago

@ChefJune- Following the Seder the chicken matzo ball soup is served which consists of chicken broth, chicken roots veggies and shredded chicken from the stock prep. Formal china rim soup bowls (not a big old cereal bowl)are pre-set. Then the procession of the soup parts are passed around the table to each guest. I pour some broth from the kettle, add spoonful of veggies and chicken. Viola' We have two entrees and about 5 sides that continues. A short break afterwards - dessert is served. Just a unique way we serve the soup. It not portioned out and placed at each setting.

Junechamp
ChefJune

June is a trusted source on General Cooking.

added over 1 year ago

sounds yummy!

Cakes
added over 1 year ago

We serve 1 cup soup, 2 balls, some floating carrots, some floating parsley leaves, and we are happy! In this photo, one ball was already eaten!

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