3 eggs, separated
1/2 tsp. salt
3/4 c. matzoh meal

Beat egg whites until stiff. Then beat in yolks. Fold in meal and salt. Let stand 5 minutes. Form balls and drop into boiling soup stock or salt water. Cover and cook 45 minutes. Makes 12 large balls. (Recipe actually calls for lifting the cover every 10-15 minutes to release steam, probably just to peak!)