Knaidlach
4 eggs
1 cup matzo meal
2 tablespoons water
1 1/2 teaspoon salt
4 tablespoons oil

Instructions:
To make the chicken soup: Combine all ingredients in a large pot and bring to a boil. Reduce to low heat and simmer, covered, for four hours. 

Remove chicken (can be used for other dishes)

Pour soup through strainer (reserve vegetables) and let stand so fat will rise to the top. Skim off fat.

Place 1/4 cup noodles in bowl; add 1/4 cup cooked vegetables from soup; pour in 1/2 cut soup; top with knaidlach

To make knaidlach: Early in day, mix oil and eggs together. Add matzo meal and salt. Then add water. Refrigerate.

Forty minutes before serving, bring 3 quarts water to boil. Reduce heat so water bubbles slightly and drop in balls of mixture.

Cover pot and cook for 40 minutes.

Nutrition Facts:
Amount Per Serving: Calories 130
Fat 1 g, Cholesterol none,
Sodium 83 mg,