| I agree with seltzer instead of water for matzo balls; also be sure to chill the "batter" for a really long time - several hours - before forming and cooking. Sometimes I separate the eggs and whip the whites a little before mixing to get some more volume. And I always use the schmaltz from the soup instead of oil.
Soup was today - matzo balls tomorrow! Just a few more things to clean....almost there....I think I can...I think I can... |