What You Need: 2 large eggs; 2-1/2 quarts cold water; Matzo ball mix (1 packet); Soup mix (1 packet) 2 tbsp vegetable oil. How To Prepare - Mixing Directions: In a bowl, blend 2 eggs and 2 tablespoons vegetable oil. Add contents of matzo ball packet (packet no.1) and stir with a fork until evenly mixed. Chill in refrigerator for about 15 minutes. In the meantime, add soup mix (packet no.2) and 10 cups (2-1/2 quarts) to pot and bring to a brisk boil. Remove chilled matzo ball mixture from refrigerator. Wet hands and form batter into matzo balls, approximately 1 inch in diameter. Cook: Drop matzo balls into soup and cover tightly. Reduce heat and simmer until thoroughly cooked, about 20 minutes. Makes 9-12 matzo balls.
Contains: wheat.
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