Yield: makes 15 balls

• 4 large eggs, beaten
• 6 tbs. seltzer or club soda
• 1/4 cup vegetable oil
• 1 cup matzah meal
• salt and pepper to taste
• 2 tbs. Finely chopped fresh mint
• 2 tbs. Finely chopped fresh dill
• 1 tsp. Ground ginger powder

1.Mix eggs, seltzer, oil, salt and pepper.

2.Stir in matzah meal and herbs.

3.Refrigerate 2 hours. With wet hands, shape matzah balls.

4.Add to boiling hot soup or water. Simmer matzah balls for about 15 minutes in soup.