Matzoh Balls (dumplings) to accompany the chicken soup

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Buttoneer Carlisle, PA(Zone 6b) Nov 17, 2002

2 tbsp oil
2 large eggs, slightly beaten
1/2 cup matzoh meal
1 tsp salt
2 tbsp soup stock or water

Mix together oil, eggs, matzoh meal. Add soup stock & salt. Cover. Refrigerate 15 minutes. With moistened hands, form into 1-inch balls. Place in boiling soup. Cover pot, cook 30 minutes until Matzoh balls have expanded and are fluffy.

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