Ingredients
4 large eggs
½ cup oil
1 tsp salt
1 cup matzo meal
Preparation
Mix eggs, oil, and salt; add meal. Refrigerate 2 hours.
With wet hands, form walnut-sized balls. Drop into boiling water.
Cook covered for 40 minutes. DO NOT UNCOVER. Shut heat, leave to stand, covered, 1 hour. Serve in chicken soup.
