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.
