Matzo-ball recipes often call for chicken fat but this version with a little oil is much more health. If you wish to reduce the fat further, omit the oil and add another tablespoon water or soup to the mixture.

In a medium-sized bowl, lightly beat eggs with oil. Add matzo meal and salt and stir until smooth. Last stir in water. Let mixture stand for 20 minutes so matzo meal absorbs liquid.

Bring salted water to a boil. With wet hands, take about 1 tsp of matzo ball mixture and roll it between your palms to a ball; mixture will be very soft. Set balls on a plat. With a rubber spatula, carefully slide balls into boiling water.

Cover and simmer over low heat about 30 minutes or until firm. Cover and keep them warm until ready to serve.

Matzo balls can be kept 2 days in their cooking liquid in covered container in refrigerator; reheat gently in cooking liquid.

With a slotted spoon, add a few matzo balls to each bowl of soup. Serve hot.

Makes enough for 8 servings.