Matzo balls

By Anonymous -
from Bubbe's Kitchen

2 tbsp. vegetable oil or chicken fat
2 eggs, slightly beaten
1/2 c. matzo meal
1 tsp. salt
2 tbsp. stock or water

In a bowl, mix oil and eggs together. Add matzo meal and salt and blend. Add stock and mix well. Cover and refrigerate at least 20 minutes.
Meanwhile, bring a pot of salted water to a boil. Moisten hands with oil or water. Form mixture into walnut-sized balls and drop into the boiling water. Reduce heat to a light boil, cover tightly, and cook for 40 minutes. No peeking! Remove with a slotted spoon and serve in chicken soup.

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