separate eggs. Beat yolk till light and frothy. Beat white till stiff and dry. Fold whites into yolks. add 1/2 teaspoon salt. Add matzah meal slowly to egg mixture. place in fridge for several hours. Brong large kettle of water to a rolling boil, add 1 teaspoon salt. Wet hands and shape matzah mixture into balls about 1 inch diameter. Add to boiling water. Don't Add More Until First Batch Surfaces! Cook appx. Half an hour. Remove w/ slotted spoon. If balls fall apart, add small amounts of matzah meal until proper consistency.
