On Sun 20 Jan 2008 05:25:59p, Virginia Tadrzynski told us...

> 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?
>
> -ginny
>
>
>

Ginny, there are several factors that could influence how light the matzoh
balls turn out. You didn't post the recipe you used or the directions, but
some folks insist that separating the eggs and beating the whites, folding
them in at the will yield very light results. Some folks use seltzer water
instead of plain water in their recipe. Others insist that it's a high egg
ratio to matzoh meal. Also letting the forms balls rest a while in the
refrigerator before cooking.

I've never made them, but there are quite a few articles dealing with the
subject of "light" if you google "light matzoh balls".

Here is one such recipe from Epicurious...

http://www.epicurious.com/recipes/food/views/237828

--
Wayne Boatwright

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Date: Sunday, 01(I)/20(XX)/08(MMVIII)
Today is: Feast of Septuagesima
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Let me control the world's oxygen
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