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Matzo Ball Soup

Matzo Ball Soup

Ingredients
 

  • 1 Box matzo ball soup mix (e.g., Manischewitz)
  • 9 cups water
  • 1/2 cup Vital wheat gluten
  • 1/2 cup water
  • 2 tablespoon oil
  • 2-3 Carrots
  • 2 Celery stalks
 
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Preparation
 



In a large pot (5 quart) put 9 cups of water plus the broth
packet that comes with the mix. Bring to a boil.


Meanwhile, in a medium bowl place the matzo (from the
packet) and the vital wheat gluten and mix. Measure the 1/2
cup water and add the 2 Tbsp. oil to it. Mix well with a fork
and add to the bowl containing the matzo. Mix until it forms
a ball, but then stop--do not overmix. Form approximately 25
small balls (more is fine). When the water is boiling add
the balls, cover and boil lightly for 7 minutes.


Chop the carrots and celery. After the 7 minutes add the
vegetables, cover and simmer for 20 minutes. When those 20
minutes are up, cut one of the balls in half--if it is not
done in the middle, continue simmering. It can simmer for a
long time if the heat is low enough.


 

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