2 eggs separated
1/2 c Matzo meal
1/2 tsp salt

Beat yolks and whites separately. Beat whites until almost stiff, then in fold egg yolks. Add salt and Matzo meal. Stir until smooth. Refrigerate or set aside for about 30 minutes. Form into small balls by rolling in palms of hands (dampen palms with cold water). Drop into gently boiling clear chicken broth. Allow to boil slowly (covered) for 20 to 25 minutes.