My matzo balls need a little lovin'

[Happy Harry #2]

Okay, so maybe my taste buds are disappearing but my matzo balls are so bland to me. I make them all year round and have tried different seasonings and methods throughout the 50 odd yrs I've been making them. When I use them just for soup they are not bad as I cook them in the well seasoned soup, I always loved them either fluffy or "atomic bombs". Over the yrs they have replaced my starch on the dinner plate...great with meatballs instead of a pasta. So...do you have any tips for me? I don't want to drown them in soup or smother them with sauce.

[chia]

Lol they are bland. Maybe try some garlic or tarragon or dill in the mix. I actually like them plain too with just a drop of soup. Try them in split pea or tomato soup for a different flavor

[NIteOwl]

As my grandmother did, I use ginger in my matzah balls. I throw a few shakes of ginger powder into the batter for a subtle flavor, but you can use some grated fresh ginger for more of a kick. Also, be generous with the salt and pepper.

[Red Apple Guy]

If you use seltzer to make the balls and cook in a seasoned broth they should be tasty. I hope before making the balls you let them sit covered overnight or 10 hours in the fridge.