Matzo Meal (Passover Wheat Flour and Water), Sugar, Salt, Monosodium Glutamate, Onion, Vegetable Shortening (Partially Hydrogenated Cottonseed Oil), Garlic, Monocalcium Phosphate, Sodium Bicarbonate, Pepper, Dill, Celery Seed, Parsley, and Annatto Color.
Cooking instructions: To make - you will need: Small bowl, 2 eggs and 2 tbsp vegetable oil. To cook - you will need: 10 cups (2 1/2 quarts) Cold water, 4 quart Pot. Mix: In a bowl, blend 2 eggs and 2 tablespoons vegetable oil. Add contents of matzo ball packet (packet #1) and stir with a fork until evenly mixed. Chill in refrigerator for about 15 minutes. In the meantime, add soup mix (packet #2) and 10 cups (2 1/2 quarts) water to pot; bring to a brisk boil. Remove chilled matzo ball mixture from refrigerator. Wet hands and form batter into matzo balls, approximately 1 inch in diameter. Cook: Drop matzo balls into boiling soup. Cover tightly. Reduce heat and simmer until thoroughly cooked, about 20 minutes. Makes 9-12 matzo balls.
Always refer to the actual package for the most accurate information