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Substitute saltine crumbs for matzo meal?

dmd_kc Jan 8, 2010 01:18 PM

Anyone have success with this in making matzo balls? Because of the terrible weather we're having, I refuse to make a stop at the store -- but I'm really craving matzo balls, and I will be coming home to a slow cooker full of sure-to-be-delicious stock.

I have no matzo, but I recently ended up with two whole boxes of saltines by accident, and that's a food I don't like much and hardly ever use.

I can't see why they wouldn't work, but would anyone warn me away before I waste my time?

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    missmouse Jan 12, 2010 07:47 AM

    I am so glad you posted your question as I came here looking for the same information! I was craving Matzo Ball Soup and in our small area couldn't get my hands on any Matzo meal. I am going to use water crackers, seemed like a good substitution. Thank you to the other posters for all the great information!

    1. Olivia Jan 8, 2010 04:50 PM

      Hm, not sure how it would go, IMO. Saltines also contain fat, whereas matzo doesn't. Maybe add less fat to the matzo ball dough? Let us know how it goes!

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        another_adam Jan 8, 2010 02:35 PM

        Yes, if they're not salty, I'd just zip em up in the food processor and give it a try! In fact, a matzo ball (kneydl) is just a very specific version of a more general version of balls made from soaked bread and egg (German knödel), which can be made with any sort of crumbs or small cut bread. The main difference between a kneydl and the usual German knödel is that there's a premium on fluffiness for kneydl, so they usually have separated eggs with beaten whites, and not much additional liquid. I think the very fine crumbs of matzo meal or a cracker are important in this low-moisture version (my version has only a little bit of seltzer), which wouldn't work as well with bigger bread crumbs, which needs some milk or water to make them "dissolve".

        1 Reply
        1. re: another_adam
          dmd_kc Jan 8, 2010 04:09 PM

          Wow, super informative -- thank you!

        2. bushwickgirl Jan 8, 2010 01:34 PM

          Go for it, there's not much difference in flavor between matzo and saltines, IMO, they're both basically flour and water. I think saltines are the best sub for mazto. Are they salted saltines? You may want to adjust the salt in your recipe.
          I actually like matzo (egg & onion) better than saltines.

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