Instructions: Beat eggs with salt and pepper. Mix in oil and water. Stire in matzo meal and refrigerate for 1 hour. In a large pot bring 2 1/2 quarts of water and 1 tsp. salt to a boil. Wet hands and form balls. Drop into boiling water and cook covered for 30 minutes. NO PEEKING!!!! Drain with slotted spoon and serve in hot soup.

Note: I always double the recipe because my family just adores them. The secret is NO PEEKING!!!!

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