Yield: 15 servings

• 4 eggs, beaten
• 1 teaspoon salt
• 4 tablespoons corn oil
• 1/4 teaspoon white pepper
• 4 tablespoons cold water or cold chicken soup
• 1/2 cup matzo meal
• Small bowl ice water

In a bowl, beat the eggs and oil together. Beat in the water/chicken soup, salt, and white pepper. Gradually add the matzo meal. Blend thoroughly. Cover and refrigerate the mixture for 30 to 45 minutes.

Bring a large pot of salted water to a boil. Take a teaspoon or tablespoon of the matzo meal mixture (depending on your size preference), dip your hands in the ice water and quickly roll the mixture into a ball. Drop the matzo balls gently into the boiling water. Reduce the heat to a simmer and cook for 45 minutes. Test one matzo ball for doneness by cutting in a half to see if it is cooked all the way through to the center. If is not done, the center will look darker and raw. If the center appears undone cook for 10 minutes longer. Remove the dumplings with slotted spoon.

Serve in bowls of chicken soup.

TO FREEZE THE MATZO BALLS:

In plastic container, place the cooked matzo balls. Fill the container with the cooking water/chicken soup to cover. Seal the container tightly and freeze.