MATZO BALLS
2 tbsp melted fat or oil
2 large eggs, slightly beaten
1/2 cup Manischewitz matzo mealt
1 tsp salt, if desired
2 tablespoons soup stock or water
Blend fat or oil and eggs together. (Angstwolf prefers butter; the melted fat from the chicken is more traditional.) Mix matzo meal and salt together. Add matzo meal and salt mixture to egg and fat mixture and blend well. Then add soup stock or water (water??? if you want any flavor, you're not going to get very far by adding water) and mix until uniform. Cover mixing bowl and place in refrigerator for 15 minutes.
Bring 1.5 quarts of slightly salted water to a brisk boil. (Oy, I can't bear this. If you want your matzo balls to have any flavor at all, cook them in the soup!) Reduce flame and into the slightly boiling water drop balls approximately 1 inch in diameter that have been formed from the refrigerated mixture. Cover pot and simmer for 30 to 40 minutes. Add matzo balls to soup.
(If you cook the matzo balls in the soup, the soup takes on a richer flavor, as do the matzo balls. I cannot believe some people make their matzo balls this way.)
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