Ingredients: Matzo Meal (Unbleached, Unbromated Passover Wheat Flour and Water), Salt, Sugar, Monosodium Glutamate, Onion, Palm Oil, Garlic, Black Pepper, Monocalcium Phosphate, Sodium Bicarbonate, Dill, Celery Seed, Parsley, Annatto Color.

Ingredients: Matzo Meal (Unbleached, Unbromated Passover Wheat Flour and Water), Salt, Sugar, Monosodium Glutamate, Onion, Palm Oil, Garlic, Black Pepper, Monocalcium Phosphate, Sodium Bicarbonate, Dill, Celery Seed, Parsley, Annatto Color.

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.

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.