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ISO: Matzoh Balls

Misc.
Searching for the secret to the perfect matzoh ball. Please advise. I have tried the basic receipe on the Manischewitz Matzoh Meal box three times and the result is heavy and tough.
I have tried using canola oil as well as chicken fat, chicken stock as well as water and have had poor results each time. Balls have been 1 inch and refridgerated 15 minutes before simmering in water for 40 minutes. Please help. Thanks for any suggestions.


MsgID: 034342
Shared by: Marie in California
Board: International Recipes at Recipelink.com
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Reviews and Replies:
1 ISO: Matzoh Balls
  Marie in California
2 Recipe: Help for Marie
  Stacy
3 Recipe(tried): Matzoh Balls
  LaDonna/OHIO
4 Recipe(tried): For Matzoh Balls
  Stephen Creson
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