• 2 bowls
• whisk
• wooden spoon
• lid or plastic wrap
• stock pot or Dutch oven with lid

• ½ c matzo meal
• 2 t salt
• 2 eggs
• 2½ T oil or melted butter
• 2-3 T vegetable stock or water

Mix the eggs into the matzo meal, then add stock. Cover the bowl and refrigerate for at least 1 hour.

Bring a pot of water plus remaining 1 t salt to a boil. 

Wet hands with cold water, take a blob of matzo dough, and form into a ball (marble- to golf-ball-sized). Repeat with remaining dough.

Drop matzo balls into boiling water, lower heat to a simmer, cover, and cook for 30-35 minutes.