1/2 c. matzoh meal
2 tbsp. oil
2 lg. eggs, separated
1 tsp. salt
Water
1/2 tsp. baking powder

1. Blend matzoh meal, salt and baking powder.

2. Blend oil and egg yolks.

3. Mix.

4. Beat egg whites until fluffy.

5. Blend into mixture.

6. Cover and refrigerate a few hours or overnight.

7. Boil water (optional, add some soup stock to the water for extra taste).

8. Drop matzoh mix in, in spoonfuls. Cover pot lower heat.

9. Cook until done and add to warm soup.