No compilation of chicken soup recipes would be complete without directions for making matzo balls.

Matzo Balls for Chicken Soup

2 tablespoons rendered chicken fat (schmaltz) or peanut oil (chicken fat tastes better and is more authentic)
2 large eggs, slightly beaten
1/2 cup matzo meal
1/2 to 1 teaspoon salt
2 tablespoons club soda or seltzer

1. Mix the fat and eggs together with a wire whisk in a bowl. Add the matzo meal and salt slowly, blending in well with the wire whisk. Add the club soda and whisk well again. Cover the bowl, and place in refrigerator for at least 30 minutes. An hour is even better.
2. Bring 2 quarts of salted water to a brisk boil on high heat. Lower the heat, and wait until the water is bubbling just slightly. Divide the batter into 12 equal parts, and roll them into balls. Drop the balls in water. Cover the pot, and let it simmer for about 40 minutes. Don't look into the pot every 5 minutes. The matzo balls will not fly away. Look into pot after 40 minutes. If the matzo balls have risen to the surface, they are done. If they haven't throw them out and try again, unless you like dumplings that have the consistency of cannonballs.
3. Remove the cooked matzo balls, and add them to the soup. Reheat to serve.

Make 12.