I got a recipe from my CSA for spinach matzo balls. Here's the recipe
1/2 cup olive oil (I used about 1/4 cup schmatz and 1/4 cup olive oil)
1/4 cup water (didn't use)
1 tsp salt
1 cup matzah meal (I used more like 1.5 cups, because the mixture was very wet)
1 large bunch swiss chard torn into small pieces
Basically you mix the eggs, oil and salt, then add matzah till it's "gooey" rather than dry, then add chard. Chill, then cook in simmering water (I used broth). Even with 1.5 cups matzah meal it was still definately "gooey".
When I opened up the pot, the balls had completely disintegrated. I've made matzah balls before without this happening. Any ideas what's wrong with this recipe?
I have about half the recipe frozen in balls (uncooked) so I'd like to "fix" them if possible.