Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Kosher & Jewish Cooking / My matzo balls need a little lovin'
    Lost? Site Map

    My matzo balls need a little lovin'

    Happy Harry #2
    Fri Sep 21, 2012 11:24 pm
    Food.com Groupie
    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
    Sun Sep 23, 2012 12:13 pm
    Forum Host
    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
    Tue Oct 16, 2012 11:11 pm
    Food.com Groupie
    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
    Sat Dec 22, 2012 8:11 pm
    Forum Host
    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.
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites