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Spaghetti and Matzo Balls - 2005 was released on: USA: 30 April 2005 (Boston, Massachusetts)
matzo meal, eggs and oli to make the matzo balls and chicken for the soup, carrots, parsnips and celery.
Vegan matzo ball soup1/4 cup matzo meal1 Tbsp potato starchScant 1/3 cup waterPinch of saltMix together and refrigerate 1/2 hour. Roll into 8 balls and drop into boiling vegetable broth. Turn down heat and boil gently for 20 minutes. Remove from water with slotted spoon and bake for 10 minutes at 350 degrees on a lightly oil-coated cookie sheet.They can be made ahead of time and refrigerated until ready to be eaten. Do not put cold matzo balls into warm soup; warm them up first by dunking in hot water. Serve with vegetable broth.
Yes!
A matzo ball is a soup dumpling made from matzo that has been ground to the consistency of meal, egg, and oil. Some people add water or seltzer to the batter but that could result in a very very dense dumpling.
3 days.
Because matzo is simply flour and water baked into a cracker, it can be very binding once in the digestive track.
According to the cooking website Chowhound, one can get 1 cup of matzo farfel from 2 matzo boards. Although the amount may vary from person to person, it appears that one should come close to getting 1 cup of matzo farfel from 2 matzo boards.
It's best to make it from scratch with matzo meal.
See for info: http://www.washingtonpost.com/wp-dyn/content/article/2006/04/04/AR2006040400416.html
Matzo meal is made from flour, while corn meal comes from corn.