1 box of matzah ball mix (usually comes with two packages to a box, make both)
3 boxes of organic chicken stock (one of the best inventions ever....or use your own stock.)
1 Tablespoon vegetable oil
3 leeks sliced thin
3 carrots chopped up
3 stalks of celery chopped up
1/2 an onion
1 Tablespoon of parsley, fresh or dried
Salt and Pepper
First I follow the directions on the matzah ball box (add eggs oil, water, stir) and mix the matzah meal. Then put it in the fridge to set up and chill while I start the soup.
Next I put the oil in the bottom of a big soup pot. While it heats up I start chopping the veggies and toss them into the pot as I go. Once the veggies are nice and tender (about 7 minutes) add the chicken stock.
While the soup is coming to a boil, get out the chilled matzah meal, wash your hands in cold water and start forming balls. (Kids are a great help with this.) I like to make my balls about the size of large walnut. They "grow" or puff up when they hit the boiling soup, so make sure you don't make 'em too big.
Drop the balls into the boiling soup, reduce heat, add seasonings, and cover with a tight lid. Cook for 20 minutes......serve hot!