>
> Any suggestions? I followed the directions as written. Any tried and true
> recipes of matzo balls?
>
> -ginny
>
>
I generally use the recipe on the Streitz brand matzo meal. Usually I
do add more meal to get the right consistency before chilling for a bit.
It's kind of like an oatmeal consistency before I chill it. This
recipe also calls for soda water and for the fat, I use chicken fat.

Also, the past few times I've cooked the matzo balls in the soup. They
taste even better and it hasn't caused the soup to get cloudy or thicken
in the least.

It took some experimenting for me to get these right and even after all
these years of making them I do sometimes get very tasty matzo marbles.
--
Queenie

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