Matzoh Balls

(by ReW STaRR)

(My secret is using the packaged soup mix but adding 4 or 5 extra chicken bouillon cubes while the water is boiling. Or make your own.)

4 large eggs, beaten

1/4 c. water or seltzer

1/4 c. vegetable oil

1 t. salt

pinch of black pepper

1 c. matzoh meal

Combine eggs, water or seltzer, oil, salt and pepper.

Add matzoh meal and mix well.

Refrigerate for 1 hour.

Bring a large pot of water to the boil.

Moisten palms with cold water and form mixture into 1-inch balls.

Drop into boiling water, reduce heat to low, and simmer for 30 minutes.

Heat in chicken soup for 15 minutes before serving.

(Read Mermaids, the story that accompanies this recipe.)