(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.