Cut open a nice box of matzo ball mix :)
Empty the desired boxes into a bowl.
Crack eggs and mix in needed vegetable oil.
Combine egg mixture and matzo mix.
Mix until a nice chunky consistency. Now set it in the fridge for about 15 minutes.
fridge life ✌
Start to boil some water with salt. Kosher of course
Roll out some wax paper and get the mix from the fridge.
Roll them out! It's a pain but worth it. And they smell good.
They shouldn't be too big... About as big as the pit of a giant avocado (not those tiny Walmart ones).
Now add about 20 to the boiling water and let sit for approximately 10-15-20 minutes until they are thoroughly cooked. The time varies if they are big or small so pay attention. These are big, ~20.
Pull them out when they look squishy. Testing one before will help. (And also act as a tasty snack ;-) )
Continue cooking the rest of the balls that were waiting. They'll probably end up in a matzo ball soup, right?!
I don't like them in the soup so I get to keep some for myself 😎 muahaha
Ssooouuupppp! (I was 15 when I wrote this guide, excuse the excitement.) 🍵