I don't know how many times I've been sitting and enjoying some matzah ball soup, with both Jews and non-Jews, and someone asks:
"...so what do they do with the rest of the matzah?"
I've always wondered about this myself.
I know they somehow use them to make a "bread of affliction", and also use their milk to make cheese, matzah brie(always wondered why not matzah mozzarella or cheddar..). There must be other ways to enjoy a perfectly shechted matzah, besides the traditional "Sinai oyster" soup..
So - what DO they do with the rest of the matzah?