2 tablespoons vegetable oil
2 1/2 quarts water
1 package matzo ball mix
1 1/4 teaspoons chicken base (paste)
***Use the Chicken Soup Recipe for Matzo Ball Soup broth!***
In a small bowl, blend 2 eggs and 2 tablespoons of vegetable oil.
Add contents of one packet, 1/4 teaspoon of chicken base and stir with fork until evenly mixed.
Place bowl in refrigerator for 15 minutes.
In a 4 quart pot, bring to a boil 2 1/2 quarts water and chicken base, if desired.
Wet hands and form batter into balls approximately 1 inch in diameter.
Drop into boiling water; cover tightly; reduce heat and simmer for 20 to 25 minutes.
Remove your Matzo Balls from the pot and let drain on a rack or paper towel covered plate.
Strain 1 1/2 quarts of the "Chicken Soup".
Serve your Matzo Balls in the strained soup.