Combine eggs, fat and matzah meal and beat well. Add water and salt, stirring to make a stiff batter.
Add seasoning, cover and chill in the fridge for at least 2 hours. About half an hour before serving, wet hands with cold water to prevent sticking and form balls.
Drop the dumplings into salted boiling water, cover and cook for 30 minutes. Drain & serve with soup.
Originally Submitted
5/24/2011
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