On Sun, 16 Oct 2011 00:07:47 -0500, "Storrmmee"
> wrote:

>i was talking to a firend tonight and neither of us have ever seen matsa
>ball, sp soup in a prepared package, is there such a thing and if so what
>brand/where would she get it? Lee


Lee,

All it is, is plain, good-quality chicken broth, but you have to make
the Matzo balls yourself. I buy Streits Matzo meal in the Jewish
food section of the supermarket and follow the recipe right on the
box. It is very simple to do, but there are some tricks.

Basically You beat the eggs, add a little water and salt and pepper to
that, then put in the Matzo meal and some melted butter, blend it
together and then allow it to sit in the fridge for a good half hour
while the matzo meal soaks up the eggs. The mixture thickens up
while it sits.

Then you bring your broth to a boil and with WET hands, form the
mixture into small balls and drop them into the simmering soup. It
is time consuming, since you may need to re-wet your hands from time
to time, and you can't cheat on the size either... they swell up as
they cook, so keep them small.

Cover the pot and simmer gently till they are done.

This recipe, with the exact amounts, is on the box. Also, I use
melted butter in them, which is NOT properly Kosher, if that is
important to you. The recipe usually calls for melted chicken fat.
If you have some on hand, that is perfect.

I also do NOT cook them in the broth, but in a separate pot of boiling
salted water, since they tend to soak up all the broth. Then
afterwards I add them to the broth and serve.

It is absolutely delicious.

A neighbor of mine makes something similar with dumplings made of egg
and farina. The taste is almost exactly the same, but the matzo
balls are probably easier to make.

Evelyn