Instructions: In a medium bowl, mix all ingredients except matzoh meal. Add meal gradually.

Refrigerate for 2 hours. Form into 1-inch balls with wet hands and place on a plate coated with remaining matzoh meal.

Bring soup stock to a boil, and drop formed matzoh balls into stock. Cover and simmer 30-40 minutes. Using a slotted spoon, scoop out 2 to 3 matzoh balls and ladle stock over them in a bowl.

Makes about 25 matzoh balls.

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