Motza Kleis. Time—¾ hour.
2 motzas, ½ lb. motza meal, 3 oz. suet, 1 tablespoonful chopped parsley, 2 chopped onions, 2 eggs, marjoram, pepper and salt to taste.
Soak the motzas in cold water till they are soft, then squeeze them very dry. Chop the onions, brown them with a few drops of oil. Add them to the motza, with the suet chopped fine, nearly all the meal, parsley, marjoram, pepper, salt, and lastly, the eggs well beaten. Roll into balls with the remainder of the meal, and throw into the boiling soup ½ hour before serving.