Matzo Ball / Knaidlach Recipe

This recipe makes 8 balls:

INGREDIENTS:

2 Tablespoons olive oil
2 large eggs slightly beaten (have used extra large eggs and came out fine)
        Egg Alternatives:
                a) I often use 1 egg plus 2 egg whites
                b) Have also used Eggbeaters - can shake in container for
		   "lightly beaten"
1/2 cup matso meal
1 teaspoon salt
2 Tablespoons nonfat soup stock,  plus use the rest of the can of soup in
  the pot (see * below).
        Note: The soup stock can be replaced with water, but much better
	  with soup.

DIRECTIONS:

1) Blend oil, eggs, matsoh meal, and salt together.
2) Add soup stock and mix until uniform.
3) Cover and place in refrigerator for 15 minutes.
   * Put the rest of the soup stock in a large pot, add enough water to
     make 1 1/2 quarts of liquid (or you could use a larger proportion of
     soup).   Do not cook the matsoh balls in the soup you will serve them
     in, or the soup will be ruined!  Bring to a brisk boil.

4) Reduce flame and drop balls approximately 1 inch in diameter formed from
   refrigerated mixture.  (I often use an ice cream scooper to form the balls.)

5) Cover pot and cook 30-40 minutes.

WHEN DOUBLING:

You can double the recipe with a large enough pot, but it may be difficult
to cook the balls evenly because it takes time to form each ball.  If you
don't work fast, some balls will be in water much longer than others.  A
double batch is probably okay, but any more than that would be difficult.
If you have the time and patience, it's better to make several batches
separately rather than together.  While one batch is chilling or boiling,
make the next batch, etc.  Reuse the boil-liquid for next batch, but you
may have to add more.