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Comments (0)1. Coarsely chop the soup vegetables.
2. Mix together with the eggs, matzoh meal, salt, and pepper. Depending upon how well the vegetables drain, you may need to adjust the amount of matzoh meal, adding a bit more if necessary. Cover and let stand for 30 minutes.
3. Heat the oil and drop approximately 1 Tbsp of batter into the oil at a time. Cook until brown on both sides.
