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Matzoh Balls

breads, vegetables

4 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/2 teaspoon ground ginger
1/3 cup vegetable oil
1/2 cup water
1 1/4 cup matzo meal
1/4 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.

Yield: 6 servings

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