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Matzo Ball Soup Fine Tuning

Eat_Nopal | Jan 16, 200811:40 AM

So we made a Matzo ball soup following the package instructions (the mainstream brand) with some changes:

> Used Chicken Broth instead of Water
> Used Half the Liquid
> Doubled the amount of Vegetables
> Halved the size of each Matzo ball

It tasted fantastic... the problem was that half the balls were extremely dense. Is it possible to make a soup that is heartier with more vegetables, and far more flavor than any restaurant version I've had... but still deliver fluffy Matzo balls?

Any ideas?

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