Source: The Art of Jewish Cooking by Jennie Grossinger (1958)

Yield: makes about 18

• 2 eggs
• 1-1/2 teaspoons salt
• 2 Tablespoons grated onion
• 1/3 cup potato flour
• 3 Tablespoons matzo meal
• 4 cups grated, drained raw potatoes

Beat the eggs, salt and onion together. Stir in the potato flour, matzo meal and potatoes. Shape into 1-1/2 inch balls. Cook in salted water 20 minutes or until they rise to the top. Drain.

These can be served in soup or as a side dish.