"Janet Wilder" > wrote in message
...
> 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've used the recipe on the package of matzo meal for years. You do not
> boil them in the soup! You boil them in a pot of salted water. The water
> should be boiling when you drop them in. Cover the pot and keep it at a
> slow simmer for no less than 45 minutes, then remove them from the pot
> with a slotted spoon and put them into the warm (not hot) soup.


Then, you say to the server "I really prefer my soup hot. Could you please
take this back to the kitchen and crank up the heat?"