4 lg Eggs
1 ts Salt
1/2 ts Freshly ground white pepper
1/2 ts Ground ginger
1/3 c Vegetable oil
1/2 c Water
1 1/4 c Matzo Meal
1/4 ts Baking powder
1 qt 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.