4 eggs beaten
1/4 cup oil (Safflower, cottonseed oil)
1 teaspoon salt
dash of black pepper
1/2 cup seltzer water
1 cup matzoh meal

In a medium mixing bowl, beat eggs. Add oil, salt, pepper and seltzer water and mix well.

Add matzoh meal, mixing until you have a thick consistency.

Refrigerate mixture for several hours.

When ready, boil a large pot of salted water (as you would salt pasta water).

Shape matzoh meal mixture into golf ball sized portions and drop them into the rapidly boiling water.

Cook, uncovered, for 30 minutes. Remove the matzohs from the water using a slotted spoon.

Serve in chicken soup.