Recipe - Matzoh Kibbeh For Pessach Km

4 lg Eggs
1 teaspoon Salt
One half teaspoon Freshly ground white pepper
One half teaspoon Ground ginger
1/3 cup Vegetable oil
One half cup Water
1 One fourth cup Matzo Meal
One fourth teaspoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini