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Fluffy dumplings made of matzo meal are traditionally served during Passover. Larger dumpling can be filled and baked before adding them to a rich home-made chicken broth.

Matzo Balls

2 large eggs, beaten
2 tablespoons margarine, melted
1/2 cup matzo meal
2 tablespoons chicken broth
1 teaspoon salt

1. Combine eggs and margarine in medium bowl and beat until blended. Gradually add in matzo meal, chicken broth and salt. Mix well. Cover and refrigerate at least one hour
2. Remove from refrigerator and roll into small balls. Drop gently into boiling water. Cover the kettle and cook 30 minutes or until tender.

Makes 6 servings.

Cooking Tip: Matzo balls can be made ahead and frozen in the chicken soup. Just defrost and reheat.