Again, I couldn’t find this recipe anywhere so here it is for you Matzoh balls fans:

 

3 eggs

6 Tbs Cold Club Soda

3 Tbs oil

pinch of ground wt pepper

pinch of salt (to taste)

1 tsp ground ginger

2/3-3/4 c. matzoh meal

2 1/2 – 3 c. Quarts chicken stock

 

Beat eggs lightly with club soda, add oil. Stir until well mixed.

Add salt and pepper. Gradually beat in the matzoh meal, a tablespoon at a time. When thickens to consistency of mashed potatoes, chill for 5-7 hours. Boil stock. With wet hands, make balls, drop gently into a medium brisk boil. Cover pot loosely and boil for 25 minutes.

Removed balls and store in fridge or freezer until you’re ready for Passover. Or throw in a variety of ingredients for matzoh ball soup right then and there.