I don’t know if it’s the season or what, but I keep wanting Matzo Ball soup. I recently decided to try the Manischewitz mix and was pleasantly surprised!
All you have to do is add an egg, some water and vegetable oil, let it chill for about 15 minutes in the refrigerator.
Roll in to 1 inch balls and drop into boiling water.
Cover it tightly and simmer and in no time you have beautifully puffed up Matzo balls.
Add them to your favorite chicken soup and you’re good to go.
I also found that the secret to the perfect Matzo Ball soup is a very simple chicken broth. Boil chicken with onions and carrots. That’s all. Remove and discard the onions. Remove the chicken and chop it up and put it back. You can eat it like that or let it chill and skim off some of the fat. We usually eat it like that and next day after it’s been refrigerated skim off what fat rises.
