Try out this matzo ball soup. You won't be disappointed.
For matzo balls
2 1⁄2 Quart
Matzo ball mix
1 1⁄4 Teaspoon
In a small bowl, blend 2 eggs and 2 tablespoons of vegetable oil.
Add contents of one packet, 1/4 teaspoon of chicken base and stir with fork until evenly mixed.
Place bowl in refrigerator for 15 minutes.
In a 4 quart pot, bring to a boil 2 1/2 quarts water and chicken base, if desired.
Wet hands and form batter into balls approximately 1 inch in diameter.
Drop into boiling water; cover tightly; reduce heat and simmer for 20 to 25 minutes.
Remove your Matzo Balls from the pot and let drain on a rack or paper towel covered plate.
Strain 1 1/2 quarts of the "Chicken Soup".
Serve your Matzo Balls in the strained soup.
No Passover celebration is complete without a delicious matzo ball soup. The chef here showcases simple instructions to make basic matzo ball soup combined with chicken base and butter. This is definitely a delicious appetizer option for the holidays or even for Christmas time. Video would have been better if the chef could have given voluble instructions!