---------- Recipe via Meal-Master (tm) v8.04

     Title: FLUFFY MATZO BALLS
Categories: Jewish, Soups
     Yield: 4 servings

     2    Eggs
     2 tb Chicken fat; or vegetable
          -oil
   1/2 c  Matzo meal
     1 ts -Salt
 1 1/2 ts Dill, fresh; chopped
     2 tb Chicken soup; or water

 "Daliah Organ says that secret to making them fluffy
 is refrigerating the for at least 2 hours before
 shaping them, then cooking them for 1 hour. Her whole
 family loves them, except Johnny,who likes matzo balls
 hard. For him, she removes a few after 1/2 hour of
 cooking. Dalian flavors them differently, according to
 her mood. Instead of the dill, she sometimes uses 1/2
 tsp of cinnamon and 1 tsp of sugar and sometimes uses
 ground green cardamom seeds. As it has more flavor,
 Daliah likes to use chicken fat rather than vegetable
 oil. She prefer Streit's matzo meal. The water that
 she cooks the matzo balls in is always well seasoned.
 She serves at least 2 per person." Combine eggs with
 chicken fat or oil. In another bowl, combine matzo
 meal, salt and dill. Stir 2 mixtures together, Add
 chicken soup or water. Refrigerate at least 2 hours or
 overnight. Shape mixture (it should be like dough)
 into golf-ball sized balls, moistening hands with
 water to prevent sticking. Drop balls into large pot
 of boiling water seasoned with salt and pepper. (The
 more matzo balls you are cooking the larger the pot
 should be.) Reduce heat, cover and simmer 1 hour.
 After cooking, matzo balls should be the size of
 meatballs. Remove matzo balls from water and place in
 chicken soup to absorb flavor. MAKES: 4-6 SERVINGS

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