The Secret to Great Matzoh Balls!!

Shhhhhhhh. No, really. This is a secret. Just between me and you. Promise you wont tell?

This is a compilation of the secrets I got from one very kind cousin who went out on a limb for me. (I mean it, no one else would help me. My cousins are all wonderful women, some of whom read this blog, but they can be tight lipped when it comes to Matzoh balls.) Oh, yes, a compilation of Cousin Susan's tips, some tips I read online, and some of my own ideas....

2 boxes Streits Matzoh Ball and Soup mix
2 boxes Streits Matzoh Ball mix (without soup)
Vegetable oil
Eggs

Prepare the mixes according to the box, but add one extra tablespoon of oil for each box. (this is the trick... the secret... shhhhh....)

Make the mix, let it sit over night in the fridge. In the morning, make the balls. I used my large cookie scoop and did two scoops per ball. Don't over handle the balls. I know I know. Heat up a big pot of water and add the two soup packets. Taste and add some bouillon if you think it needs it. It should be on the salty side for chicken broth. Drop the balls in and cook for 30 minutes (this will leave them slightly undercooked.) Remove the balls from the broth and cool on a cookie sheet. When cool, put in a Tupperware and refrigerate over night. (I did two nights).

The next day heat up your chicken soup (not the salty boxed broth of course, make your own. I have a few recipes on the blog, but it is easy to make it up yourself. I had made and frozen mine last week), and add some carrots and cook until they are tender. Bring the balls to room temp (this is important, the longer they are in the soup the more they will fall apart), drop the balls into the soup, cover, and heat for about 30 minutes at a simmer.

They were declared the best balls anyone had ever eaten.

Oh, as an extra bonus, and this is not necessary, I fry chicken fingers more often than I should. I save the oil I use and reuse it for a while, until it gets too salty. I used that oil in the balls (I didn't have enough, so I used some fresh oil as well) I am sure that adds even more flavor. So start using and saving your oil a few months before passover. ;)