Article Discussion: Matzo Ball Soup: Flavoring Many Traditions

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March 8, 2013 at 8:08 am #10586

admin

Click here to read the article: Matzo Ball Soup: Flavoring Many Traditions

March 14, 2013 at 3:54 pm #10793

Rebecca Goodman

My partner would LOVE chili flakes in the matza balls – I’ll definitely have to try that this year.

In the past we made tricolore matza balls. Add a little tomato paste to some; add chopped spinach (or basil or cilantro) to some; and leave the rest plain. It was a fun experiment that tasted pretty good too. Note to anyone who tries this, the tomato paste made the matza balls heavier and more dense. I would try to offset that next time, but haven’t thought of a way yet.

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