2 tbsp. melted fat or oil
2 eggs, lightly beaten
1/2 c. matzo meal
1 tsp. salt
2 tbsp. soup stock

Blend melted fat (use fat from chicken soup) with eggs. Mix salt with Matzo meal and add to eggs, mix well. Add soup stock mix thoroughly. Cover bowl and refrigerate for 15 minutes. In a 3 quart pot bring 1 1/2 quarts salted water to full boil. Reduce flame into gently boiling water add balls from mixture, 1 inch diameter. Cook covered 30 to 40 minutes. Add to warm chicken soup. Makes about 8.