Blend the eggs and oil together, but do not beat.

Add th balance of the ingredients except the chicken soup mix; blend with a fork.

Place in the refrigerator for at least 15 minutes.

In a large pot, bring 5 quarts of water to a boil and add the instant chicken soup mix. Simmer slowly.

Using a teaspoonful at a time, form into small balls about the size of a walnut and drop into the boiling water. Cover and boil on low heat for at least 30 minutes. Allow to cool in the liquid, then gently remove to a flat container.

These can be frozen. Freeze on a flat sheet and then place in a heavy freezer bag. To reheat, drop in chicken soup and heat until ready to serve.

Cholesterol Note: I do not recommend using egg substitute in this recipe. However, instead of 2 whole eggs, I use 1 whole egg and 1 egg white only. Handle gently.

Rubin. Isbn 0-312-16856-X.