- 4 large eggs, lightly beaten
- 1 cup vegetable oil
- 1 teaspoon salt
- Freshly ground pepper
- 2 cups matzo meal
How to Make It
Combine first 4 ingredients and 1/4 cup cold water in medium bowl. Add matzo meal, and mix thoroughly. Chill 1 hour.
Wet hands, and shape matzo mixture into 1 1/4-inch balls. (They will double in size when cooked.) Chill matzo balls 20 minutes.
Bring a large pot of salted water to a boil. Add matzo balls gently to boiling water, reduce heat, and simmer 20 minutes. Remove matzo balls, and serve in Bertha's Matzo Ball Soup.