2 eggs, slightly beaten 2 tablespoons oil or chicken fat 2 tablespoons soup stock or water 1/2 cup matzah meal 1 teaspoon salt
Beat eggs slightly with fork. Add other ingredients, except matzah meal, and mix. Add matzah meal gradually until thick. Stir. Refrigerate for 20 minutes in covered bowl.
Wet hands and form into balls. Drop into bubbling chicken soup or into a large wide pot into which 1 quart water seasoned with 1 tablespoon salt has been added and has come to a boil. Cook for 30 minutes.