Step 1: Heat the chicken fat in a medium-size saucepan over medium heat. Add the scallions and mushrooms and cook, stirring often, until the mushrooms are soft, about 5 minutes. Set aside.
Step 2: Combine the matzo ball mix with the matzo meal in a medium-size bowl. Add the eggs and mix well. Stir in the mushroom mixture (with the oil), parsley, salt, white pepper, and baking powder. Add the club soda and mix thoroughly. Cover and refrigerate until firm, at least 1 hour.
Step 3: Bring a large pot of water to a boil and lightly salt it.
Step 4: Form the mixture into balls that are a little larger than a marble, wetting your hands if necessary to keep them from sticking. Drop the balls into the boiling water but be careful not to crowd the pot when you are cooking them. Cook, covered, at a slow, steady boil (not a hard boil) until tender, about 30 minutes (depending on the size of the balls).
Step 5: Carefully remove the matzo balls with a slotted spoon, and serve in soup.
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