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Ah, the ultimate comfort food...and it's kosher too!
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First, get out a large pot and measure 12 cups (96 oz.) of filtered water...
If your refrigerator has a water dispenser--that will do,
or you can do what I do which is to have a Brita water filter/pitcher on your counter at all times
(in such case it will be at room temperature),
or you can attach a Pur filter to your faucet and make sure it is on cold...
No need to buy distilled or mineral or spring water (let alone use bottled water),
I just feel this is kosher & tastes better!
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Cut the celery (using a pairing knife & cutting board):
I usually cut off & throw away the entire lower 1/3 of each stick,
as well as cut off & throw away the tip (top, about 1 inch)...
Slice into small pieces--each piece may need to be cut in half; now add to the pot of water!
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How much/what kind of carrots?
In the produce section of your grocery store, look for the smallest carrots you can find...
Shredded carrots don't have enough texture,
and some baby carrots are too fat resulting in the need to cut them when you get home...
So, buy a 16 oz. (1 pound) bag of either small baby carrots or sliced of some variety.
If these are pre-washed then you are good to go...
Otherwise the bag will read "Rinse before eating"
(In which case you will have to do so in a small strainer--use cold water).
At any rate, approx. 12 ounces is definitely enough,
so put that in the water and turn the stove onto medium-high.
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Add the parsley & oregano, as well as the soup mix from the package of Matzo Ball soup...
Careful: because the folks at Manischewitz®
don't do a very good job of labeling the matzo-meal bag from the soup-mix bag.
Stir using a soup ladle.
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Now, get out a medium plastic bowl and crack the eggs into the bowl:
Careful not to get any shell!
Go wash your hands...then add the oil (I use grape seed oil),
and stir well with a fork until the texture & color is consistent.
At this time, add the matzo meal (the other bag inside the Matzo Ball & Soup Mix),
and using the same fork, mix and be sure no matzo-meal is still at the bottom.
Cover with Saran wrap and place on the top shelf of your refigerator
(because it is colder here) and set a timer for 15 minutes.
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Rinse the scallions well, shake, and then using a pairing knife & cutting board,
Chop off the bottom portion of the onions:
This is usually where a second or third onion grows or stems from:
The entire bottom can be thrown away in the same bag that the onions came in.
Also, (especially if these are not fresh from today) chop off the tips of each onion,
as they may be bruised already.
Now you can cut as many as three onions at a time by holding them together & cutting in 1/4 inch size.
Go ahead and place these in the pot and stir again...
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When the 15-min. timer goes off for the matzo-meal,
take the bowl out of the refrigerator and get out a plate...
Go rinse your hands but do not dry them:
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Grab a small clump of the matzo-meal and roll between your hands to form small balls
(These are okay when they do not have any cracks in them),
and place them one by one around the plate...
Better that they are 'too small' because the egg in the mix will cause them to later expand quite a bit!
I usually end up with about 20 matzo balls...
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When there is no more matzo-meal left, go ahead and drop them into the pot (one by one),
and empty the entire package of Fine Noodles into the soup, stir well but carefully,
and turn the heat down to medium low...place the cover on the pot and set a timer for 20 minutes.
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At this time you can do some cleaning up and preparation, such as bowls, spoons,
and certainly some napkins, and time to break out the bottle of Manischewitz® wine!
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You may have to stir before the time is up, and then make sure each bowl has some carrots,
scallions, noodles, broth, and a few matzo balls...
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Top with the pepper and enjoy with some crackers!
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