INGREDIENTS

INSTRUCTIONS

Blend fat, or oil, and eggs together.  Add matzo meal and salt mixture to
egg and blend well.  Then add soup stock or water and mix until uniform.
Cover mixing bowl and place in refrigerator for 15 minutes. Using a two or
three quart pot bring 1 1/2 quarts of slightly salted water (no salt if
desired) to a brisk boil. Reduce flame, and into the slightly boiling water
drop balls approximately 1 inch in diameter formed from mixture from
refrigerator. Cover pot and cook 30 to 40 minutes. Have soup at room
temperature, or warmer, and remove matzo balls from water and place in soup
pot. When ready to serve, allow soup to simmer for about 5 minutes. Makes
about eight balls.
Oh yes, the soup.  Any chicken or vegetable soup, Kosher Shel Pesach, will
do fine.  I prefer the vegetable. My favorite Jewish cuisine book is
"Jewish Cookery", by Leah H. Leonard. I'm sorry this is too late for your
Pesach Seder.
Casey Wilson
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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