Matzo Balls

This recipe is for the worlds best matzo balls - from my mom who is 85 years old and has been making them for probably 50 years! My kids love them and my son holds the record for eating 13 in one sitting. I dont recommend that, but they are simply the best with a perfect density, the best texture and a great simple taste.

Put these matzo balls in your favorite chicken soup and youre in for an amazing treat, whether its a holiday or not!

ENJOY!

1. In a pot, beat the eggs. 
2. Add the oil and salt to the eggs. 
3. Mix it together. 
4. Add the matzo meal. 
5. Mix well - batter should be a little thick. 
6. Cover the pot and put it in the refrigerator for ½ hour. (Very important to cover the pot!) 
7. In the meantime, bring the three quarts of water to boil in another pot. 
8. When the half hour is up, take the mixture out of the refrigerator. 
9. Wet your hands - this is very important! 
10. With a small spoon take out about a walnut-sized amount of the mixture and roll it into a ball with your hands.  
11. Drop the ball into the boiling water. 
12. Make as many balls as you can - probably about 15 with this recipe. 
13. Cover the pot and let it cook for about one hour at a simmer. (Very important to cover the pot!) 
14. When the hour is up, cut open one ball and see if its done. If it looks like the batter, put it back for another ten minutes. If it looks cooked, take them all out and enjoy with your favorite chicken soup!