Mix all the ingredients and knead well. Shape into balls the size of a cherry. These are called blors. BROTH: 1-1/2 quart broth (lamb or beef), 1/2 cup tomatoes, 1/2 cup dry onions chopped fine, 1 pound spinach. Bring the broth to a boil, add the blors and continue boiling. Fry the onions in a little butter until they turn pink or light brown in color. Add the onions, tomatoes, and the spinach to the broth. Season and boil 5-8 minutes. Serve hot as soup.