Ingredients
- 4 eggs
- 1 1/4 matzo meal
- 950 ml chicken stock
- 120 ml water
- 80 ml vegetable oil
- 3 gr salt
- 1 gr pepper (freshly ground white)
- 1 gr ginger (ground)
- 1 gr baking powder
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.
