Matzoh balls

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.

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