Ingredients

4 eggs
4 tablespoons corn oil
4 tablespoons cold water or cold chicken soup
1 teaspoon salt
1/4 teaspoon white pepper
1/2 cup matzo meal
Small bowl of ice water

Directions

Beat eggs and corn oil together; beat in water or chicken soup, salt and white pepper. Gradually add the matzo meal and blend thoroughly. Cover and refrigerate for 30-45 minutes.

Bring a large pot of boiling water or chicken stock to a boil. Take a teaspoonful of matzo mix, dip hands in ice water and quickly roll the mixture into a ball. Drop matzo balls gently into boiling water. Lower the heat to simmer, cover and cook for 45 minutes. Makes about 1 dozen matzo balls.

Each serving contains 87 calories; 6 gm fat; 202 mg sodium; 71 mg cholesterol.