To help support a local business, I bought matzoh ball soup but ran out of balls before I ran out of broth. So this morning I made my own from the recipe on the back of the matzoh meal can. They were lead weights.
Discussing it with Bob as we ate, I figured the ones I've liked in restaurant soup (including the soup I bought this week) had to have some kind of leavening. So I googled baking powder+matzoh and up came a cool article by Kenji explaining and comparing additions like baking powder and seltzer water. Now I know what to do next time. But it was such a good article, I thought I'd share:
https://www.seriouseats.com/2015/04/how-to-make-the-best-matzo-balls.html
