Categories: Breads, Jewish 
      Yield: 6 servings 
  
      4 lg Eggs                              1/2 c  Water 
      1 ts Salt                            1 1/4 c  Matzo Meal 
    1/2 ts Freshly ground white pepper       1/4 ts Baking powder 
    1/2 ts Ground ginger                       1 qt Chicken stock 
    1/3 c  Vegetable oil                   
  
  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.