Knaidlach (matzo balls)
1 tablespoon olive oil
1/3 cup cold water
1 teaspoon low sodium salt
1 cup matzo meal
In a large bowl, beat the eggs, oil, water and salt together.
Stir in the matzo meal, adding just enough to make a stiff batter.
Cover and chill in the refrigerator for one hour.
Shape into around 18 balls and cook for 30 minutes in boiling salted water or soup.