Do you know of anything I can add to matzo meal to make it swell a little more than normal? I used seltzer water for the liquid ingredient because someone suggested it in a forum. Maybe it's just me but I like matzo balls to be at least two inches in diameter. To be fair, I rolled the meal to a one inch diameter thinking the balls would swell to two or more inches. What am I doing wrong?
Oh yeah, I have an egg allergy which forces me to use two Tbsps of potato starch as a binder for each 1?2 cup of meal.
Thank you.
Thanks.
Answer I hope this recipe will work instead.
Eggless Matzah Balls (Kneidlach)
By Maida Genser
a 100% vegetarian and healthier alternative
2 Tbs ground flax seeds
2 tsp (soy) lecithin
2 tsp nutritional yeast*
1/2 cup water
2 Tbs organic canola oil
1/2 cup matzoh meal
1/2 - 1 tsp sea salt (optional)
pinch cayenne pepper (optional)
1 1/2 quarts water or vegetable broth
Grind flax seeds in a coffee/spice grinder. Whip (until thick and frothy) the ground flax seeds, lecithin, nutritional yeast, and 6 Tbs of the water.
Combine flax mixture, ramining water, and oil. Then stir in the matzoh meal and (optional) spices.
Refrigerate for 20 minutes to half an hour.
Boil the cooking water. Once it reaches a brisk boil, reduce the heat to low/medium low. Wet your hands and form balls of the refrigerated matzoh mixture and drop the balls gently into the hot water. Cook for 30 - 40 minutes.
Enjoy in hot broth.
Found at www.aish.com/shabbatrecipes/shabbatrecipesdefault/Soup_Recipes.asp
