1 pkg. matzo meal
2 tbsp. oil
1 egg, well beaten
2 large potatoes, cut in large pieces
2 small onions, peeled
3 large carrots, cut in 1-inch pieces
1 small can peas
1 can chicken broth
1/2 c. butter

In large pot, boil 2 quarts water. Add in order the broth, potatoes, carrots and onions. Let cook at boiling. Combine eggs and oil; beat well. Add matzo meal and stir well. Refrigerate matzo mixture for at least 15 minutes, then take teaspoon size portions of matzo meal, roll into balls and drop into broth. Reduce to simmer for 30 minutes or until balls are fluffy and veggies are tender. Add peas and butter. Serve hot with rolls or cornbread.