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
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.
Serves: 6
Preparation time: 40 min (mostly cooking)