Manischewitz Mix, Matzo Ball, Comfort Soup

Ingredients

GLUTEN FREE MATZO MEAL [POTATO FLOUR, POTATO STARCH, POTATO FLAKES (DEHYDRATED POTATO FLAKES, MONO & DIGLYCERIDES, DISODIUM DIPHOSPHATE, ASCORBYL PALMITATE, SODIUM METABISULFITE), TAPIOCA STARCH, PALM OIL, VINEGAR, EGG YOLK, DATES HONEY, SALT], CRUSHED POTATO (POTATO, SODIUM SULFITE), SALT, MONOCALCIUM PHOSPHATE, SODIUM BICARBONATE, ONION, SOLUBLE PEPPER, GARLIC, CELERY SEEDS.

Directions

How to Prepare: Each packet makes 9-12 matzo balls. 2 tbsp vegetable oil, 2 large eggs, gluten free matzo ball mix 1 packet, 10 C cold water 2-1/2 quarts. Directions: In a bowl, blend 2 eggs and 2 tablespoons vegetable oil, then add contents of one packet and stir with a fork until evenly mixed. Chill in refrigerator for about 15 minutes. In the meantime, pour 10 cups (2-1/2 quarts) water into a pot and bring to a brisk boil. Add salt if desired. Remove chilled matzo ball mixture from refrigerator. Wet hands and form batter into matzo balls, approximately 1 inch in diameter. Cook: Drop gluten free matzo balls into boiling water. Cover tightly. Reduce heat and simmer for about 10 mins. Do not overcook. Gluten free matzo balls should be taken out from boiling water immediately or drained to prevent them from getting soggy and soft.