Matzo Ball Soup

butter flavoring from popcorn
2 eggs beaten real good
2 tablespoons Chicken soup or water
1/2 cup matso meal
1 1/2 ts Dill, fresh; chopped
try with NO oil
secret to making them fluffy is refrigerating the for at least 2 hours before shaping them, then cooking them for 1 hour.

boil water then cook 45 minutes on medium heat

makes 10 medium sized balls - 2 servings