I always get excited when someone in the neighborhood responds to my call for help in learning something new.  Last week, after being in contact with him at various times over the summer, I finally had the opportunity to meet and spend time in the kitchen with Ron.  The plan was to make homemade matzo ball soup from scratch. I love matzo ball soup, and historically in my kitchen, it involved a mix by Croyden House plus the addition of chopped carrots, celery, and egg whites.  (My husband and I would tend to make it during Passover, so the egg whites “replaced” noodles.) There is absolutely nothing wrong with that…