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whole wheat matzah balls?

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Has anyone tried making whole wheat matzah balls? What do you think? Do you have any recipes to share?

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    1. re: todao

      I am trying the NY Times recipe. I'll let you know how they turn out. Right now they are chilling in the refrigerator and the texture is nothing like any matzah ball I have ever made. :-)

      1. re: veggielover

        I'll be interested in how they turn out. Please report back.

        In my efforts to be more healthy, I've been tossing whole wheat flour into all manner of things. I find everything tends to be "denser" and in some things---like a poofy oven baked pancake our family likes---too much whole wheat makes things not rise the way plain white will rise or that the whole wheat portion separates out and sinks to the bottom of the item.

        1. re: jenn

          saw the box of whole wheat matzo ball mix and was reluctant to buy it. I am really interested to know how they turned out.

          1. re: classylady

            We really enjoyed the matzah balls, and I will make them again. They were light (due to the separation of eggs) with a slight nutty flavor. Next time, I will use different spices. The recipe called for dill and a large quantity of pepper. I typically use ginger and nutmeg in my matzah balls.