I have been researching recipes for matzo balls and am trying to find one that produces the perfect matzo ball, one that is not rubbery or tough but one that is somewhat firm in texture and light in consistency. I almost have it but was wondering if anyone on the forum has any tips?
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.