Source: Jewish Holiday Kitchen - Joan Nathan

INGREDIENTS:

2 tbsp melted chicken fat or parve margarine
4 eggs
7-8 tbsp flour 
Salt to taste

DIRECTIONS:

1. Let melted chicken fat or margarine cool a bit and add eggs, one at a time, beating after each addition.
2. Add the flour slowly while continually beating with a whisk or spoon. Add salt to taste.
3. Drop the nockerln into boiling soup by placing a small amount on the tip of a tsp, putting the spoon in the soup, and leaving it in for a moment.
4. Boil for 10 minutes and serve.