matzo ball soup recipe needed

[Florida Hound]

A few years ago, my wife and I had supper at a diner on Central Ave in Hartsdale, NY, and were delighted with a type of Matzo ball soup where the matzo balls had a slight crust quality to them. My wife recalls they had a flavor somewhat like stuffing. The restaurant was unwilling to share their delicious secret. I am no expert on Matzo balls, but any Matzo ball product we have otherwise tried has been pretty bland, and the texture much softer/mushier than at this diner. So we are in search of a recommended recipe that might come close to what we enjoyed in Hartsdale. Can any Chowhounds help? Thanks,
Florida Hound.

[cappucino]

Once a year on Pesach, we make my grandmother's "bombs." The use of Schmaltz (chicken fat) gives the ball a more intense flavor. they are dense and sink. The outside is a bit harder than the norm. You may not want to go the schmaltz route, though.

[DeisCane]

Using actual matzoh rather than a mix helps.

[EmpireState]

Any other tips to make them sink without using shmaltz? Also, DeisCane- when you say using actual matzoh, do you mean matzoh meal?

[DeisCane]

No, I mean crushing up real matzoh. That's how my MIL does it. She's in Hungary where matzoh meal is not easily available.

[itzgid]

Your MIL has the right idea. The pitfall of using matzoh meal is that it's ground very finely, which won't yield a fluffy ball. Smash up your own matzoh leaves in a lot of little air holes to begin with. But making them without schmaltz? Not if you want the flavor to be there.

[berel]

add baking soda (sodium bicrabonate) makes them fluffier

[DeisCane]

Isn't the OP looking to do the opposite of "fluffier"?

[berel]

I guess cement would work then

[AdinaA]

Mushiness can be fixed by thoroughly chilling the dough before you make the balls. I use chicken fat and matzo meal from a box, egg and water. Shaping the chilled dough and dropping it into boiling soup (a pot large enough so that it doesn't stop boiling as the matzo balls go in.) makes a very light ball with a smooth edge. No mush.

The Lithuanian idea for baking them with meat inside is interesting. I think I'll try it for Pesach.

[goodhealthgourmet]

here are a couple of options - one with beef, and one without:

http://www.oukosher.org/index.php/consumer/recipes/southafrican_lithuanian_stuffed_matzo_balls_pareve/

http://www.oukosher.org/index.php/rec...

[goodhealthgourmet]

sounds like they may have been baked, not boiled. there's a traditional Lithuanian preparation for them, but they're usually stuffed with a ground beef mixture. you might want to try baking a recipe for dense matzo balls...a.k.a. sinkers ;)