belated discovery

[samsamka]

A melon baller or ice cream scoop is a really good way to make matzo balls!

Esp. since my recipe involves heating the dough, so using one's hands is either kind of painful, or requires letting the dough sit for way longer than you want to wait.

Now I just have to figure out how to replace the milk (my recipe is Czech, not Jewish). Using water instead lead to insufficiently chewy matzo balls (they didn't fall apart in the soup, but when you bit into them it just didn't feel right). Apparently most Jewish recipes call for just eggs and a little oil (the Czech recipe also called for eggs, which means that the Jewish recipes involve substantially less liquid overall; this makes sense since my dumplings were always a little bit softer than other matzo balls).

I am going to ROCK this soup. Eventually. It's going to be vegetarian, with chanterelle mushrooms, carrots, and SAGE. Sage that I bought from DRUZE ISRAELIS.

Comments

[orawnzva.livejournal.com]

You might try coconut milk. It will affect the flavor, of course (possibly in the direction of awesome).

[sammka.livejournal.com]

That would probably taste awesome! But I think the milk is mainly there for consistency (protein and fat), which coconut milk lacks.

[orawnzva.livejournal.com]

You may be thinking of "coconut water", which is the liquid in the middle of a coconut. Coconut milk is made by roasting, pureeing, and pressing the whole coconut, and thus is very rich in fat.

[sammka.livejournal.com]

ooh, I didn't know that! Maybe I will experiment!