This week's matzo balls were perfection. The whole family agrees. Enormous, light, fluffy balls that melt in your mouth. What matzo balls are meant to be. I did what I used to do and used the Manischewitz Matzo Ball Mix in the box with the two packets. Here are the directions straight from the box:
Blend 2 eggs and 2 tablespoons vegetable oil. Add contents of one packet and stir with a fork until mixed. Chill in fridge for about 15 minutes. (I think mine was about 25 minutes.)
Then I did what I always do and softened some onion in a skillet and brought water with bouillon to a boil and then added the chopped veggies, right before dropping the matzo balls into the boiling water. Then, as instructed, I reduced the heat to the lowest level and put on the lid. I forced myself not to peek even once until the 20 minutes were up. I opened the lid and... gorgeous!!!!
What a dinner: challah (though sadly, not mine last night as I was out of flower yesterday morning), matzo ball soup, fried tofu, and potato leek quiche. And we were out of grape juice or it would have been close to perfect. I even made a special little egg and cheese only quiche for Avi. Who of course doesn't like matzo balls, even when they are cooked perfectly. But Ezra sure did!
For the record, I cooked them in the soup again as I always have done last night rather than separately in a pot of water. Worked just fine and makes them so much more flavorful. I have read that one should fish them out of the soup to keep them for leftovers. Our leftovers only lasted until Saturday lunch, so they were fine.
Now the trick will be to consistently do this. I think the secret was the box. I may never doing it from the canister again. Or maybe I'll try it from the canister but use the oil and cook it using the box packet directions. Cheaper that way.
