Follow the directions on the box of Matzoh Ball mix, exactly, well, not exactly but with the following exceptions: I add chopped parsley and dill, but nothing else. I use good olive oil where they call for vegetable oil. Use 2 large or extra large eggs, not jumbo. Here is the secret: Cook in a big pot, so they have room to grow. Cover the pot and do not peek, and do not turn down to simmer, keep at medium low. The steam will fluff them up. In 20 minutes they will be light and fluffy and delicious.
