4 tablespoons oil or 4 tablespoons schmaltz
4 eggs, slightly beaten
1 cup matzo meal
2 teaspoons salt
4 tablespoons soup stock or 4 tablespoons water
12 teaspoon garlic powder
12 cup chicken skin, fried until crispy (gribenes)
Mix fat and eggs together. Mix and add Matzo Meal and salt. When well blended, add soup stock or water. Cover mixing bowl and place in refrigerator for at least twenty minutes - the longer the better. Using a two or three quart size pot, bring salted water to a brisk boil. Reduce flame and into the slightly bubbling water drop 1-inch to 1-1/2-inch balls formed from above mixture. Cover pot and let cook 30-40 minutes. Have soup at room temperature, or warmer, and remove matzo balls from water to soup pot. When ready to serve, allow soup to simmer for about 5 minutes.