Matzoh Balls

4 lg Eggs

1 ts Salt

1/2 ts Freshly ground white pepper

1/2 ts Ground ginger

1/3 c Vegetable oil

1/2 c Water

1 1/4 c Matzo Meal

1/4 ts 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.