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from Rayzel Yaish, Bergenfield, NJ
Peel onions and carrots, and chop all vegetables, sauté vegetables and add tomato paste and sugar. Add the cup of water to the veggies, cover and cook until veggies are soft and mixture is simmering.
In a bowl mix the matzo meal, eggs, salt water and oil, and form into walnut sized balls, drop into the veggie mixture and cook for 15-20 minutes. Serve as an appetizer or side dish at any Passover meal.
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