• 2 whole eggs
  • 1/4 cup oil (olive oil recommended)
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 cup matzo meal
  • 2 tablespoons water
  • 2 tablespoons instant chicken soup mix
  1. Blend the eggs and oil together, but do not beat.
  2. Add the balance of the ingredients except the chicken soup mix; blend with a fork.
  3. Place in the refrigerator for at least 15 minutes.
  4. In a large pot, bring 5 quarts of water to a boil and add the instant chicken soup mix. Simmer slowly.
  5. Using a teaspoonful at a time, form into small balls about the size of a walnut and drop into the boiling water. Cover and boil on low heat for at least 30 minutes. Allow to cool in the liquid, then gently remove to a flat container.
  6. These can be frozen. Freeze on a flat sheet and then place in a heavy freezer bag. To reheat, drop in chicken soup and heat until ready to serve.
  7. Cholesterol Note: I do not recommend using egg substitute in this recipe. However, instead of 2 whole eggs, I use 1 whole egg and 1 egg white only. Handle gently.
  8. NOTE: "As light as a feather! Perfect in my chicken soup."
  9. Yield: 18 servings