SO many and none have worked well. The ones that *did* stay together were gummy and tasted uncooked; the others completely fell apart and became part of the broth! The ones that disintegrated into the broth were actually good, just, not matzoh ball soup.
I've also tried my own, but I've had no luck. I try every few months though because I'm dying for some! I've tried so many different things -- ingredients, preparation, cooking time, cooking method, various levels of heat, covered, not covered, on and on...
It's definitely a challenge. Those darned eggs really make a difference in this one.
I have meet one jewish person in my life so I don't know what matzo meal is. I am curious to what matzo balls taste like...They look like something up my alley. Could someone please fill me in?
This is from the Moosewood daily special cookbook. It is for matzo balls. I am thinking flax as an eggreplacer would work out here instead of eggs. So i just used egg replacer text for 'eggs'...boo eggs!
I do know jewish food symbols. I avoid anything marked with a D or DE. I even know what vegan products are kosher certified!
egg replacer for 4 eggs lightly beaten
3 tablespoons canola or other vegetable oil
2 tablespoons salt
1 cup matzo meal.
Mix ingrediants together adding the matzo meal last. Refrigerate the dough at least 30 minutes or overnight.
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