- 2 eggs slightly beaten
- 2 tablespoons oil or chicken fat
- 2 tablespoons soup stock or water
- 1/2 cup matzah meal
- 1 teaspoon salt
- Beat eggs slightly with fork. Add other ingredients, except matzah meal, and mix. Add matzah meal gradually until thick. Stir. Refrigerate for 20 minutes in covered bowl.
- Wet hands and form into balls. Drop into bubbling chicken soup or into a large wide pot into which 1 quart water seasoned with 1 tablespoon salt has been added and has come to a boil. Cook for 30 minutes.
Yields 4 balls per each 1/4 cup of matzah meal.