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Home Cooking

Matzo Balls

Ginger Ale in matzo balls


Home Cooking 12

Ginger Ale in matzo balls

D.Gresh | Mar 14, 2006 03:04 PM

So I made matzo ball soup for the first time in my life (actually have never eaten it before, so don't even know what it's *supposed* to taste like). I used a recipe from epicurious, below. (In full disclosure I used a mixture of chicken fat and butter instead of margarine; I know, that's not kosher, but neither am I.) I really liked it (the matzo balls have lots of leeks and chives in them) but wondered about the addition of 2T ginger ale for 1 cup of matzo flour. Seems like a very small amount to really make a difference (and I hate buying a six pack of soda for 2T; but I did. I never keep soda in the house, but I'm sure the kids will eventually drink it, if I let them). I did see other recipes on the web that include ginger ale, usually in larger quantities. Does anyone know whether it really adds anything, and whether more *would* be better?


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