Instructions: Mix together fat an eggs. Add matzo meal and salt when well blended, add soup stock. Cover bowl and place in refrigerator for at least 20 min. Using a 2 or 3 qt pot, bring salted water to brisk boil. Reduce flame and drop balls, made from above mixture into slightly bubbling wate. Cover pot and cook 30-40 min. Have broth at room temperature or warmer; transfer balls from water to broth and simmer for about 5 min.

Ethnic Cooking
Jean Mallory

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