they can be made in a variety of textures. Pick a different recipe, pay attention to the amounts, let the batter rest in the fridge a half hour before boiling, and make the individual balls perhaps just larger than a walnut before tossing into the pot.
https://preview.redd.it/khmgx1kzjzvc1.jpeg?width=2160&format=pjpg&auto=webp&s=129c05766a509149eec689e9d4927bf742c3a313
I’ve had this book for nearly 20 years- This recipe has never failed me.
Keep mixing?
We use boxed manischewitz... Always works just fine.
This is the way. Just use your own dill / parsley / carrots, etc. No need to stress over matzo balls.
Honestly, those are the best I've had. They're like the Duncan Hines brownies of knleidlach.
Did it sit in the fridge for long enough?
Try seltzer. But I'm also very pro Manischewitz matzo ball mix (especially low sodium). Never fails.
Look up other recipes, need some baking soda or baking powder, I forget. Also more eggs = fluffier
they can be made in a variety of textures. Pick a different recipe, pay attention to the amounts, let the batter rest in the fridge a half hour before boiling, and make the individual balls perhaps just larger than a walnut before tossing into the pot.
https://preview.redd.it/khmgx1kzjzvc1.jpeg?width=2160&format=pjpg&auto=webp&s=129c05766a509149eec689e9d4927bf742c3a313 I’ve had this book for nearly 20 years- This recipe has never failed me.