But we love it in our house, too!

believe it or not Manischewitz makes a very good Matzo Ball Mix. But just the box with the mix, not the mix and soup box. The soup you need to make separate, either from scratch by actually boiling chicken parts or from stock.

If you get the mix, which you can probably buy online, use light olive oil and a tablespoon of water instead of vegetable oil for fluffier matzo balls.

I know that Manischewitz is easy to deride, but their mix - which is just measured out matzo meal and spices, is really rather good.

We have the Manischewitz mix at our local grocery. Thanks for the suggestions!

Just saying.

Also I put a little bit fresh ground pepper in the mixture before I form the matzo balls.

Love some extra pepper!!

This is the way I make chicken soup with either noodles, dumplings or matzo balls, for my family. Its flavorful, filling and economical, just the way a good homemade recipe should be. Cooking with a pressure cooker, this recipe can be on the table in less than an hour. This can be made in a regular pot, just triple the cooking times... which is why I totally recommend today's modern pressure cookers!



Chicken Soup with Matzo Balls

For the Chicken Broth:

2 lbs chicken quarters
2 celery stalks with leaves on, cut into pieces
2 carrots, cut into pieces
2 onions, coarsely choppd
2 garlic cloves, crushed
1 teaspoon dried thyme
1 bay leaf
1 teaspon salt
1/2 teasoon coarsely ground black pepper
3 quarts water
Directions
Add chicken, celery, onions, carrots, garlic, herbs and seasonings, and water to the pressure cooker. Lock the lid and bring it up to 15psi. Reduce the heat, maintaining full pressure, and cook for 20 minutes. Allow the pressure to drop naturally. Remove chicken and discard vegetables from broth. When chicken is cool enough to handle, remove chicken meat from bones and roughly chop the meat and refrigerate. Strain the broth and refrigerate several hours or overnight. Remove the solid chicken fat (Schmaltz) from the chilled broth and set aside.

For the Matzo Balls:

4 large eggs, beaten
1/4 cup seltzer or water
1/4 cup Schmaltz (rendered chicken fat) or vegetable oil
1 cup matzo meal
1 teaspoon baking powder
1 teaspoon salt, or to taste
Freshly ground black pepper to taste
Directions
In a large mixing bowl, combine eggs with seltzer, and schmaltz or oil. In a small bowl, stir together matzo meal with baking powder (if using), salt, and pepper. Add dry ingredients to wet ingredients and stir to combine thoroughly. Refrigerate uncovered for 30 minutes. Using wet hands, and re-wetting hands as necessary, form matzo-ball mixture into 1- to 1 1/2-inch balls.

For the Soup

2 stalks celery, sliced
2 carrots, diced
1 onion, diced
chicken meat
3 cups homemade chicken broth, add water if needed
1/2 cup fresh dill, chopped
2 fresh dill sprigs, plus picked fresh dill frinds for garnish
salt and freshly ground black pepper to taste
prepared matzo balls
Directions
Place celery, carrots, onions, meat, broth and seasonings in the pressure cooker and bring to a boil with the lid off. Drop the matzo balls into the boiling broth. Do not stir. Lock the lid and bring to 15psi. Reduce the heat, maintaining full pressure, and cook for 12 minutes. Allow the pressure to drop naturally. Remove the lid. Taste and adjust salt. Ladle soup into each bowl and using a slotted spoon, transfer matzo balls to the bowls. Garnish with dill sprigs. Serve.

Will pass this along to my wife!!

There are unlimited recipes online for soup using masa balls. The one I tried last month was more akin to white chili than traditional matzo ball soup (cumin, white beans, etc.), but it was no less interesting.