4 eggs
3/4 c. water

Beat together. Add:

1/2 tsp. salt
Pinch of pepper
1/3 c. chicken fat
1 1/4 c. matzo meal

Gradually stir in chicken broth. Cover and refrigerate 2 hours. Wet hands and form mixture into 24 balls - 1 1/4 inch in diameter. Simmer 30 minutes in boiling chicken broth, fresh or canned.