1. Place the butter in a large soup pot over medium heat.
2. Let the butter melt completely.
3. Add the sorrel and stew for 5 minutes.
4. Stir in the wheat meal.
5. Continue cooking 5 minutes more.
6. Pour in the water.
7. Stir in the salt and pepper.
8. Bring back to a rapid boil.
9. Reduce heat to medium low.
10. Simmer soup for 30 minutes.
11. Remove pan from heat and allow to cool slightly.
12. Stir in eggs.
13. Serve immediately.