Kneidlach (Matza Balls)

1 cup hot water
1½ cups matza broken into small pieces or matza farfel
3 crushed garlic cloves
3 eggs
1 onion
A little matza meal flour Salt & pepper

1. Soak the matza in hot water for 5 minutes.

2. Beat the eggs.

3. Squeeze out all the water and mix the soggy matza with other ingredients.

4. Boil a large pan of salted water, roll the dough into small balls by hand, and drop them into the boiling water. When they swell up they are cooked.

5. Simmer for another 15 minutes and serve in soup.