For a homemade recipe of Matzo Ball Soup, please go to http://www.jewfaq.org/food.htm which also has more information on Jewish cooking and other aspects of Judaism. Matzo balls are often of two varieties: floaters or sinkers. The causes of sinkers v. floaters are actually the results of the amount of oil, the cooking temperature, the cooking time, and whether or not the lid is lifted off the pan during cooking.
We like Matzo ball soup from the mix. I admit we haven't compared the two brands-we just mix them together to make a big pot of soup.
It's really easy to make-just combine the mix with oil and eggs and let sit for fifteen minutes. Meanwhile, make the broth with the other packet and bring to a boil. Form the balls into walnut sized portions and drop into boiling broth. Cover and cook on a simmer for about a half hour and you've got a comforting and easy chilly day dish.
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