re: #251 klys

So, since there are some folks around here who might know:

How hard is it to make matzo balls from scratch? I keep mix around to make for the husband when he’s not feeling well (he likes them in chicken noodle soup) but I wouldn’t mind trying to make them from scratch once if it’s not too bad.

Just use the Maneschevitz matzo ball mix. Trust me, it’s not worth taking all that matzo and crushing it up.

Oh wait you wanted to use plain “matzo meal”? DON’T DO THAT. YOU DON’T KNOW HOW OLD THAT SHIT IS.

Most store who sell matzo meal really only sell it once a year. And because it doesn’t go bad, most stores, even the ones in heavily Jewish areas, keep the unsold boxes for like forever.

The Maneschevitz mix is just regular matzo meal with some salt added, but it moves faster than the plain kind so it’s less likely to be stale. The mix now comes in a “sodium free” version which is GUESS WHAT—just regular matzo meal.

The mix is the only way to go.