MATZO BALLS (FOR CHICKEN SOUP)

2 Tbl. flavorless oil (sunflower, canola, corn, etc.) or, better,  melted
  chicken fat ("schmaltz"), if you have it and don't mind the cholesterol
2 large eggs, slightly beaten
1/2 c. matzo meal (not matzo **cake** meal, a different product)
1 tsp. salt
2 Tbl. chicken broth/soup or water, if chicken broth is unavailable

Blend oil and eggs.  Mix matzo meal with salt.  Add matzo meal/salt to
oil/eggs and blend well.  Then mix in the chicken broth/water.  Cover
and let stand in the refrigerator one-half hour.

Bring a large pot (6-8 quart) of salted water to a brisk boil.  Using a
tablespoon as a rough measure take a spoonful of the matzo ball batter and
roll it into a ball.  The outside should be smooth.  Sometimes the batter
does not behave well and it sticks to your hands which gives the balls an
uneven surface, which results it less than perfect looking matzo balls.
If the batter is sticking to your hands, oil your hands with a flavorless
oil.  This usually prevents the sticking and results in nice looking
matzo balls.  After you form each ball, drop it into the briskly boiling water.
You should get about eight matzo balls from a batch (if you are getting more
or less than you are using too little or too much batter per matzo ball).

Once all the matzo balls have been formed and dropped in the boiling water
make sure none of them have stuck to the bottom (if one has, give it a gentle
nudge with a wooden spoon).  Cover the pot and continue to boil them **gently**
for 40 minutes (this will necessitate turning down the flame under the pot and
checking them every so often).  If they are not boiling fast enough they will
sink -- turn up the flame a little.  The idea is to get them all floating, but
to boil them gently enough that they do not disintegrate.

If using right away, just dish them out and put them in the soup right before
serving (traditional serving is two matzo balls).

If not using right away put them in a large tupperware and cover with some
of the water they were boiled in.  Reheat them by adding the matzo balls to the 
soup and let simmer five minutes (if you simmer them too long the soup will
get cloudy).  They keep for a few days.

The batch can be doubled, but you need to used a big enough pot.  If the
matzo balls are crowded during the boiling process they get heavy.