On Sun, 20 Jan 2008 19:25:59 -0500, "Virginia Tadrzynski"
> wrote:

>Okay, I tampered with what was considered the status quo.
>
>I usually make chicken soup using packaged noodles. Today I decided to look
>up a recipe for 'Jewish Penicillin' since all and sundry seem to have come
>down with some sort of virus. The soup itself seemed to come out okay, as I
>added parsnips to the usual mix of veg I put in(that was the only real
>difference in recipes), but then came the matzo balls. I bought fresh matzo
>meal and used all the ingredients they told me to. I mixed, chilled,
>rolled, plopped in soup, covered and allowed to simmer for the required
>amount of time. Matzo balls are supposed to be heavenly, so light they
>float off the spoon. Why did they roll around in the bottom of the pot
>clanking together? I made matzo marbles. My daughter's observation was
>that 'gee, Mom, I guess you didn't channel your inner Jewish Mamma
>gene'..... We ended up picking out the marbles, cooking noodles and adding
>them to the soup stock.
>
>Any suggestions? I followed the directions as written. Any tried and true
>recipes of matzo balls?
>
I'm not Jewish, so I bought the box of matzo meal and followed the
recipe on it. They turned out just fine. I've heard some kind of
bubble water is a secret... soda water? I don't remember.

--
See return address to reply by email
remove the smiley face first