1. Crack eggs into measuring cup.

2. Pour into bowl.

3. Measure same amount of water as the eggs measured.

4. Measure oil, a little bit less then the eggs measured.

5. Mix in matzo meal using 1/4 cup amounts till mixture forms peaks.

6. Add salt and pepper to taste.

7. Refrigerate for at least a 1/2 hour.

8. Boil water, form mixture into balls and boil for 45 minutes.

NOTES: This recipe has always been successful in our house. Even though the measurements aren't exact, if you follow the directions by measuring the eggs & continuing from there they should come out great. Test one after cooking for 45 minutes, and if you think they need a little more, you can cook another 5-10. When they are put into soup they stay soft and delicious.

This recipe is from my mom, Minnie Rosenfeld.