• 1/4 cup oil
• 4 eggs, lightly beaten
• 1 cup matzo meal
• 1 tsp. salt
• 1/4 tsp. ground ginger
• 1/4 tsp. onion powder, (optional)
• 1/4 cup water
• 3 Tbs. parsley, finely chopped

Combine oil and eggs in a bowl. Add next 4 ingredients and mix well. Stir in water and parsley. Cover and refrigerate 20-30 minutes. Bring a pot of water to a boil. Form matzo mixture into small balls and drop into boiling water. Cover and cook over low heat 30-35 minutes. Remove from pot with slotted spoon and drop into soup, which is ready to serve.

This recipe serves 10 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only.

Per serving: calories 105, fat 7.3g, 61% calories from fat, cholesterol 75mg, protein 3.3g, carbohydrates 7.1g, fiber 0.4g, sugar 0.5g, sodium 83mg, diet points 3.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.4, Lean meat: 0.3, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 0.0

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