Ingredients
– 2 tablespoons vegetable oil
– 2 eggs, beaten
– 1/2 cup matzo meal
– 1 teaspoon salt
– 2 tablespoons stock or water

1. Blend oil, eggs, matzo meal, and salt
2. Add stock or water
3. Refrigerate for 15 minutes
4. Bring 2 quarts of water to a boil
5. Form refrigerated mixture into 1-inch balls
6. Reduce water to a simmer
7. Add balls to the water and cook covered for 30-40 minutes