I attempted matzo ball soup for the second time tonight -- the soup part, no problem. Now the matzo balls, that's a different story. I prefer more of a floater -- anyone have good tips for ensuring a lighter, though not falling apart matzo ball? I've seen recipes w/ seltzer, some add whipped egg whites...what's the secret? Is it starting w/ already ground matzo meal v. whole sheets of matzo? Mine were definite sinkers.
Thanks in advance!
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