1/2 c. matzo meal
1/2 tsp. salt
2 eggs, separated

Mix egg yolks and salt unitl thick. Fold in egg whites and matzo meal gradually. Chill 1/2 hour. Shape into 1 inch balls. Drop into boiling salted water for at least 15 to 20 minutes. Remove when they rise to the top.

Place 2-3 cooked matzo balls in the chicken soup when serving.

My Dad was a better cook than my Mother. When she tried to make matzo balls, Dad would "bounce" them on the wall until she let him take over the kitchen. So I guess this is really "Papa's Chicken Soup".