2 tbsp. fat (chicken or bacon drippings)
2 eggs, slightly beaten
1/2 c. motzo meal + 2 extra tbsp.
1 tsp. salt
2 tbsp. cool soup stock or water

Mix fat and eggs together. Add motzo meal and salt, which were first mixed together, when well blended add soup stock. Cover mixing bowl and place in refrigerator for 20 minutes or more. Using a 2 to 3 quart pot, bring salted water to a brisk boil. Reduce heat and into slightly bubbling water drop balls formed from above mixture. Cover pot and cook 30 to 40 minutes. Have soup at room temperature or warmer, remove motzo balls from water to soup pot. Let simmer about 20 minutes before serving, this is what makes them larger and more tender.

It is important not to uncover pot while the motzo balls are cooking in water.