These are the rules I have recently learned about Matzah (or matzo) ball soup, although every family has their own list of requirements: The broth must be clear. To ensure this, boil the matzah balls in salted water and then add to the hot broth just before serving. The only minor additions are cooked carrots and possibly a sprig or so of fresh dill. My desire to add lots of vegetables were quickly deterred. If your family has some other specifications, please let me know so I can incorporate them into this recipe.

Ingredients

• ½ cup matzah meal
• 2 teaspoons salt, divided
• 2 tablespoons vegetable oil (high heat), or chicken fat
• 2 tablespoons broth, chicken or your preference
• 2 eggs, beaten