Matzo Ball Soup (serves six as appetizer)

2 large (100 g) eggs	whisk	mix	let stand		using wet hands: form into balls drop into stock	simmer >15 min.
2 Tbs. (30 mL) schmaltz or vegetable oil
2 Tbs. (30 mL) chicken stock
2 matzos or 1/2 cup (60 g) matzo meal	grind to meal
1/4 tsp. (0.5 g) ground black pepper
2 qts. (1.9 L) chicken stock			bring to boil	simmer season to taste
salt