The onion and garlic powders can disperse more evenly than chopped garlic and onion because of their fine grind. Given the bland taste of other ingredients (matzoh, tofu), you need the flavor spread around. If you have other spices you feel might accentuate the matzoh ball and help disperse flavor, you might want to go beyond garlic and onion. Finely chopped parsely and dill might help. A little more salt and pepper, perhaps. Experiment. The more of your spin you put on it, the more no one else will be able to do matzoh balls like Mom.

That reminds me. I need to pick up Matzoh ball supplies tomorrow so I can get my mix made Saturday night and have well-chilled dough for Sunday. this will be the first time I've made them for my 16-month-old who is a big fan of my soups and stews.

Your recipe looks fantastic. I'm wondering if there's any reason I couldn't use actual garlic and onion (instead of the powders) and less water/broth to compensate. Have you ever tried this? I don't have powders on hand. Thanks!

Rachael (Cambridge, MA)