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from Ryan Schwartz - San Francisco, CA
Prepare matzo ball mix according to instructions with egg and oil. While matzo balls are in the refrigerator, heat a medium sized pan with the remaining oil. Add ginger and carrots, and cook for 4 minutes, stirring frequently. Add onions and cook for 3 more minutes. Add mushroom and soy sauce and cook for 3 minutes. Heat water to boil matzo balls. Divide matzo ball mix into sixths, flattening each one as thin as possible. Insert a sixth of the mix into the middle of each matzo ball and fold the sides up, forming a ball with the stuffing inside. Boil matzo balls for 20-25 minutes, until soft. Serve with extra soy sauce for dipping. Serve under the soft glow of Manischewitz® candles.
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