4 eggs
1/2 c. water
1 c. matzoh meal
1/3 c. melted shortening
1 tsp. salt
Dash of pepper

Add water, melted shortening, salt and pepper to beaten eggs. Mix well. Add matzoh meal and stir thoroughly. Refrigerate for 20 minutes. Form into balls and drop into soup or 1 1/2 quarts boiling water. Cook 20 minutes.