Matzo Soup Balls

• 4 medium eggs
• 1 teaspoon salt
• 1 cup matzo meal

1. Beat eggs well and add salt.
2. Fold in the Matzo meal gradually using a spoon or spatula.
3. Refrigerate 1 hour.
4. Shape into small balls and drop into boiling salted water.
5. Cook covered for 30 to 45 minutes.
6. Remove using a slotted spoon, serve in chicken broth or make your own broth.

eggs, salt, matzo meal

Taken from www.food.com/recipe/matzo-soup-balls-366968 (may not work)