Perfect Matzah Balls
2 eggs slightly beaten
2 tablespoons oil or chicken fat
2 tablespoons soup stock or water
1/2 cup matzah meal
1 teaspoon salt
Beat eggs slightly with fork. Add other ingredients, except matzah meal, and mix. Add matzah meal gradually until thick. Stir. Refrigerate for 20 minutes in covered bowl.
Wet hands and form into balls. Drop into bubbling chicken soup or into a large wide pot into which 1 quart water seasoned with 1 tablespoon salt has been added and has come to a boil. Cook for 30 minutes. Yields 4 balls per each 1/4 cup of matzah meal.
2 pounds carrots
1/2 pineapple, crushed
3/4 cup water sugar syrup (optional)
Peel and slice carrots. Cook in slightly salted water for about 20 minutes or until almost done. Crush pineapple in blender. Add to carrots. Cook another 15 minutes until soft. Add sugar syrup to taste.
Variation: Substitute sweet potatoes for pineapple and add more sugar.