---------- Recipe via Meal-Master (tm) v8.04
  Categories: Jewish, Soups
       Yield: 4 servings
       2    Eggs
       2 tb Chicken fat; or vegetable
     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