Matzo Ball Soup

This post feels sort of like cheating because it's really just making something from a box. But, I know at least one reader of this blog is pretty fond of the soup and I just had some for dinner last night, so I figured I'd post some instructions.


Ingredients:

• Manischewitz Matzo Ball Mix. Do yourself a favor and don't choose another brand. Also note: Manischewitz sells a product called Matzo Ball SOUP. The difference is that this one has some gross powder mix in it for how to make soup. Yuck. Buy the mix and make your own soup (Directions below).
• 2 eggs
• 2 tablespoons of vegetable oil (I don't think you need quite that much).
• 1 box of stock. You can use chicken or vegetable. I use swanson.
  
• 1 onion
• 2 tsp. minced garlic.
• 1 tbs. butter or oil.
• water
• vegetables - use whatever you like. I usually put carrots and celery and not much else, but there's no reason not add what you would want in vegetable soup.

Preparation:
These instructions come from the box, mostly.

1. In a small bowl combine eggs, 2 tbs. veg. oil and mix. Stir it up and put it in the fridge for 15 minutes.
2. During those 15 minutes chop up the onion into small pieces. Put in a soup pot with butter and garlic, and simmer.
3. Chop up the vegetables you're going to put in.
4. Add stock to the pot with the onions. I think those broths tend to be really salty so I usually do one part stock one part water.
   
5. After 15 minutes have passed, take the bowl of mix out of the fridge. take the mix and gently roll it into balls. You should get 12 and don't push too hard unless you want your matzo balls to be hard. The balls will seem small, dont worry about this. They expand a lot.
6. Add the matza balls and the veggies to pot. Let it cook for about 15 minutes until the balls are floating and are somewhat soft to the touch. Season with salt and pepper to taste.
   
7. Eat!