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Yield: 6-8 servings
Time: 30 minutes
Ingredients
1 box matzo ball mix (no soup), Manischewitz, Rokeach, or Streit's
Other ingredients per the directions on the packaged mix
2 quarts chicken stock
Method
Prepare
the matzo balls per the directions on the box. Make them large or small
as you like. Remember that the size of the matzo ball will double as it
cooks in the salted water. 1 box of mix will make 24 small matzo balls
or 12 large ones.
Put the chicken stock into a large pot. Use a
slotted spoon to transfer the matzo balls from the salted water to the
stock. Heat over a medium flame. Because the matzo balls are delicate,
don't let the stock boil.
-Recipe courtesy of David Latt
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