Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Eggs |
| ¼ cup | Vegetable Oil |
| ¼ cup | Water |
| ¾ teaspoon | Salt |
| ¾ cup | Matzo Meal |
| 1 dash | White Pepper |
Beat eggs with salt and pepper. Mix in oil and water. Stire in matzo meal and refrigerate for 1 hour. In a large pot bring 2½ quarts of water and 1 tsp. salt to a boil. Wet hands and form balls. Drop into boiling water and cook covered for 30 minutes. NO PEEKING!!!! Drain with slotted spoon and serve in hot soup.
Note: I always double the recipe because my family just adores them. The secret is NO PEEKING!!!!
Posted to JEWISH-FOOD digest by RedKurls <RedKurls@...> on Apr 7, 1998