Title: Matzo Ball Soup
Categories: Shelf life, Shelf2
Yield: 1 servings

3 qt Chicken stock
2 Onions; diced
2 Stalks celery; diced
2 Carrots; diced
2 Eggs
2 tb Salad oil
1 pk Matzo ball mix

In one stock pot, boil vegetables in soup stock. In another pot, bring 2
quarts water to boil. In a medium bowl, beat eggs and oil together. Add
matzo ball mix, combine and let cool 1/2 hour. Roll matzo balls and drop in
boiling water. Cover and reduce heat to simmer 20 minutes. Drain and serve
in soup. Garnish with dill.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.