Instructions: 1. Mix together all ingredients, except matza meal.

2. Gradually blend in matza meal, making sure there are no lumps.

3. Cover and refrigerate for at least 20 minutes (can refrigerate over night)

4. With wet hands shape into 20 (approx. 1 inch diameter) balls. Drop in to rapidly boiling water or soup.

5. Cover and reduce heat to simmer 30-40 minutes.

*Note: I always defat by chicken broth, before using.

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