IMO matzo ball soup is one of the great creations in any cuisine. I believe it is unparalleled for simplicity and the satisfaction that is obtained. I like it in restaurants and make it at home. I am not Jewish. I never had it growing up, but only after establishing my own household. I am glad I saw this thread and have one comment and several questions.
I have noted that I am not Jewish. Please let me say and emphasize that I do not mean to offend any observant person with my questions.
Recently I bought a couple of boxes of "low sodium" matzo ball mix and made the balls per instructions. I didn't think much about it because we don't cook with much salt at our house. It turned out that the matzo balls were very bland. When I use the second box I will add
I wonder about the experience of others on the message board is, so far as this kind of low sodium product has been.
Once I tried making the balls out of soda crackers rather than a mix or by crushing matzo. It also was very bland although I added salt. Comment about using crackers in lieu of matzo if there is no religious factor to consider?
Also, I've heard of, but never tried, separating the eggs and beating yolks and whites separately before combining with the meal to make the finished product lighter. I suppose that using seltzer water is along the same line. Any comment on that?
Normally though, I don't add any liquid. If I did it would be the some of the soup stock. But it mixes nicely with just the eggs and fat. Does adding water make the balls lighter?
On the subject of eggs, isn't four eggs for a cup of meal a lot more eggs than specified on the box for the packaged mixes? Comment?
Finally, I know the recipes I have seen for matzo balls generally call for the use of vegetable oil for the fat. If I have boiled a chicken for the stock I like to use skimmed chicken fat in stead of vegetable oil. Comment?
I've wondered about the addition of a very small amount of very finely minced parsley or green onion to the matzo ball mix, but have never read of doing so. Comment?