Instructions: Melt the margarine. Mix in all the ingredients except for the eggs. Beat each egg into the mixture separately. Mix well. Refrigerate for a minimum of 20 minutes. Form into balls and drop into boiling, seasoned water or soup. Cook for 15 minutes on a low flame. Drain thoroughly. Add to soup just before serving. (Keep at room temperature). Can be frozen.

Helaine from Gush Etzion

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