[Mezzaluna]

The mix does make consistently good matzo balls. I never used it until I was out of college. Our family "recipe" goes something like this:

1 egg per two people- beat lightly
a few dashes of salt
enough matzo meal to make a batter as thick as oatmeal

Cover, refrigerate 30 minutes or longer.

We cooked them in water with boullion in it, so the soup doesn't get soaked up by the matzo balls. Have the soup at a low boil. Dip a soup spoon in the hot soup, then scoop some of the batter against the side of the spoon so you get a dumpling the shape of a large almond. Gently shake the matzo ball off the spoon into the soup. Repeat until all the batter is used. Cover the pot and lower the heat to a simmer (the water should be moving- not still as for a poach).

After 30 minutes, they're usually done.

If you ever meet someone who doesn't like matzo balls, let me know. I never have!