"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