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Home Cooking

What makes a matzo ball fluffy?


Home Cooking 5

What makes a matzo ball fluffy?

Will S. | Dec 2, 2012 03:12 PM

I made matzo balls last night and they were the worst I have ever had in my life. It was like eating a ball of leather flavored like cardboard. Here is the problem -- I used the recipe I have used for years: the one on the back of the Manichewitz matzo meal box. The only difference was that that batter was a little dryer than usual and the matzo meal was a different brand, but I don't think this should make I a great difference. I chilled them for a while and then cooked them for an hour. I just can't believe that after an hour of cooking they were not even remotely soft, soggy, or water logged.

What I would really like is for someone to explain to what makes a matzo ball fluffy or barring that what my problem might have been.

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