Matzah Ball Batter for Chicken Noodle Soup

Video Transcript

"Hi, Christie Lyons. Welcome back to Expert Village. On with our next segment making the matzo balls for the soup, another easy process. Got our packet of matzo ball mix. Now, I might add I've washed all the scissors from using for the chicken. Those are my kitchen scissors. Ready to go. Add two eggs, which I got in a bowl already. And we're gonna take two tablespoons of oil, but I cheat a little bit. I use one full tablespoon of oil, put that in. I take almost a half not quite of another. Then here's a really good trick that I do. Go over to the soup and take about another half of the soup stock. Boy, does that ever add to the flavor of the matzo balls themselves. I'm just gonna stir those up. I like to stir them up a lot, get that mixed in there. Then as with any batter, once you get it going, all corporated together, got to let it do its thing. We've got them all stirred up. All we have to do is put it in the fridge and let it sit for fifteen minutes and we'll be on with the next segment."