Source: adapted from the side of "Kemach" Matzoh Meal box

• 3/4 cup regular matzoh meal
• 1/4 cup cake meal from Pesach instead of regular matzoh meal
• 1 teaspoon baking powder (my addition)
• 1/2 cup water
• 4 eggs
• 1/3 cup melted margarine (I use oil.)
• 1 teaspoon salt
• Dash pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder

Add water, melted margarine, salt, pepper, onion and garlic powders to the beaten eggs. Mix well. Add matzoh meal, cake meal, baking powder and stir thoroughly. Refrigerate 1 hour. Boil 1 and 1/2 quarts of water. Form into balls (whatever size you want), using a side bowl of water to wet hands in between each matzoh ball, in order to help insure a uniform round shape.

Drop the balls into the boiling water. Cook for 20 minutes. Then transfer over into the soup. That way, the excess starch and oil stays in the boiling water and does not dilute the flavor of the soup.