- 2 T. melted fat or oil
- 2 Ig. eggs, slightly beaten
- 1/2 c. Manischewitz matzo meal
- 1 tsp. salt, if desired
- 2 T. soup stock or water
Blend fat or oil and eggs together.
Add matzo meal and salt mixture to egg and fat or oil mixture and blend well.
Add soup stock or water and mix until uniform.
Cover mixing bowl and place in refrigerator for 15 minutes.
Using a two or three-quart pot, bring 1 1/2 quarts of slightly salted water (if desired) to a brisk boil.
Reduce flame and into the slightly boiling water, drop balls approximately 1 inch in diameter formed from mixture from refrigerator.
Cover pot and cook 30 to 40 minutes.
Have soup at room temperature or warmer and remove matzo balls from water and place in soup pot.
When ready to serve, allow soup to simmer for about 5 minutes.