Introduction to the Matzo Ball Soup Battle
Our matzo ball soup battle has been simmering for weeks now. The traditional Jewish dish delights diners in search of a warm bowl of comfort food at many of South Florida’s delis and restaurants. So why not put them to the test to find out who makes the best?
With such a tasty — and nostalgic — topic on the line as part of our Best of South Florida Dining series, we couldn’t pass up the opportunity to bring back the blind taste-test portion of our competition in addition to the usual readers’ choice vote. (Plus, it was perfect timing to give our new Jewish Journal editor, Jessica Tzikas, a starring role on the judges’ panel!)
For the nomination round, we asked you, our readers, to tell us your favorites places to get matzo ball soup in Broward and Palm Beach counties only this time. (Sorry, Miami-Dade, the taste-test presented a logistical issue.)
And after counting your submissions, the Top 5 finalists that emerged were, in alphabetical order:
The Blind Taste-Test
So, was there a matzo match between our readers and judges? Nope, it was a split decision.
For the second time, since launching our special-edition blind taste-test with pizza last summer, we have two different winners!
Host Mike Mayo with judges, from left, Sun Sentinel features reporter Lois K. Solomon, Jewish Journal editor Jessica Tzikas and restaurateur Danny Serfer during a livestream of “Mike Mayo’s Lunchbox” on Tuesday, May 6, at 26 Degree Brewing Co. in Pompano Beach. (Amy Beth Bennett/South Florida Sun Sentinel)
The Judges’ Pick
Unlike in that one oft-quoted “Seinfeld” episode, it was “yes, there’s soup for you!” last Tuesday, as three judges — Tzikas along with features reporter Lois K. Solomon and chef/restaurateur Danny Serfer — gathered around a table for a Sun Sentinel/Jewish Journal collaboration with “Mike Mayo’s Lunchbox,” (food writer and former Sun Sentinel columnist Mike Mayo’s streaming show).
The taste-test, live from 26 Degree Brewing Co. in Pompano Beach, was hosted by Mayo himself, and show producer Mike “Lubie” Lubitz also chimed in on his soup preferences.
We had all the ingredients for our very own Souper Bowl!
Here’s how it worked: We ordered 2 quarts of soup and at least four matzo balls from each finalist, and assigned them numbers to protect anonymity. Each judge received a substantial sampling of soup that included every ingredient provided by the restaurant — whether it was noodles, vegetables, chicken, or all of the above.
Sun Sentinel features writer Lois K. Solomon, left, and Jewish Journal editor Jessica Tzikas caught in the act of sampling matzo ball soup during the blind taste-test. (Amy Beth Bennett/South Florida Sun Sentinel)
They rated the density of the matzo balls (sinkers or floaters, as Mayo calls them), broth (salty or not) and noodles (thick or thin), among other elements. Side note: Since the soups traveled far and wide to get to the brewery, temperature was not considered a factor when judging.
After lots of slurping, it all came down to one winner for the judges: TooJay’s!
In a serendipitous twist, one of Serfer’s comments earlier in the show about the importance of using schmaltz, or rendered chicken fat, turned out to be the what won him over about the TooJay’s soup.
“Matzo balls, by weight, should have a fair amount of schmaltz, and if they have a lot of schmaltz in there, they’re going to have a lot of flavor,” said Serfer, who opened Blue Collar diner in 2012 and Mignonette oyster bar in 2014 in Miami-Dade County.
He was not a judge this time, but host Mike Mayo still had to get a taste of matzo ball soup during the blind taste-test. (Amy Beth Bennett/South Florida Sun Sentinel)
He correctly guessed that the TooJay’s version is made with schmaltz. In fact, the restaurant proudly boasts in a message on its in-house TVs that its matzo balls are “made the right way with schmaltz.”
“I like the matzo ball very much, good flavor,” said Serfer, who recently partnered with 26 Degree to add a full kitchen to the brewery, with a lunch and dinner menu inspired by Old Florida seafood eateries, and English and Irish pubs.
“The soup was good, although no noodles,” which, he added, was not a bad thing.
Tzikas called the TooJay’s matzo ball her favorite because of its consistency but said she wasn’t a fan of the chicken or lack of noodles.
“That’s a demerit, for me,” she said.
A judge’s notes are shown following the matzo ball soup blind taste-test. (Amy Beth Bennett/South Florida Sun Sentinel)
Solomon also liked the matzo ball’s consistency, but she took off a point “because it needed some salt.”
Rounding out the top three judges’ picks were 3G’s Gourmet Deli in second place and Grampa’s coming in third.
See what the judges had to say about all of the soups, memories of what the dish means to them, and a not-so-blind taste-test of Serfer’s own version (complete with matzo balls hand-rolled by his 9-year-old daughter) at Facebook.com/mikemayoslunchbox.
TooJay’s has multiple locations throughout South Florida. For more information, visit toojays.com.
Matzo ball soup, with plenty of chicken and noodles, is plated at Top Hat Deli in Fort Lauderdale. (Amy Beth Bennett/South Florida Sun Sentinel)
The People’s Pick
And now for the readers’ choice … It was a close call among the top contenders, but it was Top Hat Deli that rose to the surface in the end.
Calling itself a “deli with a twist,” Top Hat opened about a decade ago as a way for owner Elliot Wolf to honor his family’s roots and traditions.
“The name comes from a beloved family heirloom — a top hat — that was brought over from Germany in 1936 and has been part of many special Wolf family occasions,” he said. “It’s a place that celebrates legacy, good food and the stories that bring people together.”
What does it mean to him to win the designation of best matzo ball soup in South Florida from readers?
“Winning best matzo ball soup is a big honor, especially because it’s such a personal, nostalgic dish — one that’s usually made at home by family,” he said. “Being able to recreate that kind of comfort for our guests means the world to us.”
With executive chef Christian Clausen at the helm, there was no question that matzo ball soup would be a mainstay on the menu.
Capturing the making of matzo ball soup at Top Hat Deli in Fort Lauderdale. (Amy Beth Bennett/South Florida Sun Sentinel)
“Matzo ball soup is a deli staple — we couldn’t imagine opening without it on the menu!” Wolf said. “It’s one of those dishes that brings instant comfort and nostalgia.”
What’s involved in Top Hat’s matzo ball soup-making process?
“We make our matzo ball soup the old-school way — roasting bones for rich, homemade chicken stock, hand-rolling matzo balls with a splash of soda water for that perfect fluff, and cutting our noodles by hand,” Wolf said.
You’ll also find diced carrots and fresh chives, giving their version an extra pop of both color and flavor.
“It’s all about fresh, homemade ingredients and doing things right,” Wolf said.
Top Hat Deli in Fort Lauderdale offers breakfast and lunch dishes. (Amy Beth Bennett/South Florida Sun Sentinel)
But there’s also much more to try at the deli, including omelets, cheese blintzes, pancakes, fish platters, burgers, sandwiches, chicken pot pie, salads, desserts and daily specials.
“The classics — Matzo Ball Soup, Challah French Toast and our Tuna Melt — are always popular. Also, the more unique dishes like our lox and avocado toast and Reuben Egg Rolls,” Wolf said.
Pompano Beach resident Erika Watkins penned an ode to Top Hat deli’s matzo ball soup in her nomination form.
“This matzah ball soup could cure more than just a cold — it could mend heartbreak, chase away hangovers and maybe even broker world peace,” she wrote. “The broth is golden and rich, with just the right amount of schmaltzy depth, clearly simmered with love (and probably someone’s bubbe’s secrets). Floating in the bowl like a proud little island of tradition is the matzah ball itself — light, tender and just dense enough to make you feel like you’re being hugged from the inside.
“Carrots and celery make an appearance, soft but not mushy, adding texture and a subtle sweetness. And while some places skimp on seasoning, Top Hat gets it right: This soup doesn’t whisper flavor, it sings it.
“Top Hat Deli delivers a bowl worth remembering.”
Top Hat Deli opened in 2015 in Fort Lauderdale. (Amy Beth Bennett/South Florida Sun Sentinel)
Meanwhile, Fort Lauderdale resident Richard Goldman went so far as to say the soup, with its “large, soft, tasty balls,” may have an unexpected effect on those who eat it.
“I see many non-Jews eating this delicious soup. This experience may lead them to convert!” Goldman wrote.
In the form, he also mentioned there’s “enough chicken for a full meal.”
Fort Lauderdale resident Tim Singer pointed out the importance of balanced seasoning.
“The broth is richly textured and aromatic, never overly salt
