Yield: 6 servings
Measure | Ingredient |
---|---|
4 larges | Eggs |
1 teaspoon | Salt |
½ teaspoon | Freshly ground white pepper |
½ teaspoon | Ground ginger |
⅓ cup | Vegetable oil |
½ cup | Water |
1¼ cup | Matzo Meal |
¼ teaspoon | Baking powder |
1 quart | Chicken stock |
Matzoh Balls
Combine the eggs, salt, pepper and ginger in a china, glass or enamelware mixing bowl. Beat well with a wire whisk or use a blender. Beat in the oil, water, matzo meal and baking powder. Chill the mixture for 30 minutes or longer, or chill overnight. Bring a large quantity of salted water to a boil. Shape the mixture into 16 balls and drop them into the water. Simmer for 30 minutes. Serve in hot chicken stock/soup.