1 cup of matza meal
4 large eggs
1/4 cup of oil or melted margarine
1/4 cup water or chicken broth
1 tsp salt or to taste
Pinch of ground pepper
Beat eggs. Add water, oil, salt and pepper.
Mix well. Add matza meal and stir thoroughly.
Refrigerate for 1/2 to 1 hour.
Partially fill a large pot of water and bring to a boil.
Moisten palms with cold water.
Form mixture into balls about 1 inch in diameter.
Drop matza balls into boiling water.
When all the matzo balls are in the pot, reduce heat to low.
Simmer covered for about 30 minutes or until done.
Remove with slotted spoon into large bowl.
Simmer the matza balls for 15 minutes in your favorite chicken soup before serving.