Yield = 8 balls

2 T chicken fat
2 eggs, slightly beaten
1/2 cup matzo meal
1 t salt
2 T soup stock or water

Mix fat and eggs together. Add matzo meal and salt, which were first mixed together. When well blended, add soup stock or water. Cover mixing bowl and place in refrigerator for at least 20 minutes, then form into 1 1/2 inch balls. (To form balls, wet hands with cold water and roll mixture in palms. To assure light texture, handle mixture as little as possible).

Using a 2-3 quart pot, bring salted water to a brisk boil. Reduce heat and into the slightly bubbling water drop balls formed from above mixture. Cover pot and cook 30-40 minutes. This should be done right away as matzo balls have a tendency to become very tough if mishandled. For convenience, the matzo balls may be made a day or several hours ahead of time. When preparing to serve, have soup at room temperature, or warmer, and remove matzo balls from water to soup pot, allow soup to simmer for about 5 minutes.

(a 1 lb box of matzo meal yields about 4 cups meal)