sears

Mix fat and eggs together. Mix matzoh meal and salt together. Pour fat and egg mixture into matzoh meal mix. Blend with fork (don't beat). When well blended, add soup, stock or water. Cover mixing bowl, place in refrigerator for at least 20 minutes or until meal mix absorbs the liquid. Using 2 to 3 quart pot, bring salted water to brisk boil. Reduce heat to a simmer. Drop balls of mixture about the size of walnuts into bubbling water. Cover pot and simmer for 20 minutes. Have soup at room temperature or warmer. Remove matzoh balls from water and put into soup. Simmer balls in soup for 5 minutes and serve. For fluffy matzoh balls, never take lid off pot while cooking. Extras can be served next day. They can be reheated in soup or served as starch by browning in butter or margarine. Refrigerate leftovers at all times.