2 eggs
2 tbsp. chicken fat, softened
1/2 c. plus 1 tsp. matzah meal
2 tbsp. chicken broth or water
Salt to taste

Beat eggs and fat. Gradually add matzah meal and salt. Beat in broth. Chill at least 2 hours. Form balls with wet hands. Drop into boiling water for 35 minutes. Reduce heat while pot is still covered, keeping at a constant strong simmer. Serve in homemade or canned chicken soup.