Matzoh Balls

Ingredients

• 4 large eggs
• 1/2 cup seltzer water or water
• 1/2 cup margarine, melted
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup unsalted matzo meal
• 8 cups water
• 1 32 ounces container kosher chicken broth

Preparation

1. 1. Beat eggs with an electric mixer 2 minutes or until frothy. Add seltzer water and next 3 ingredients; beat well. Add matzo meal, and beat until batter starts to thicken (about 2 minutes). Cover with plastic wrap, and chill at least 1 hour.
2. 2. Bring water and chicken broth to a boil in a large Dutch oven over medium-high heat. Reduce heat, and simmer. Wet hands, and shape batter in palm of hands, into 14 (2-inch) balls. Drop balls in simmering broth mixture. Cover and cook 20 minutes or until matzo balls double in size. Add matzo balls to soup and discard cooking broth mixture.