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1 1/2 cups water
1 cup margarine, melted
3 teaspoons salt
3 teaspoons white pepper
3 cups matzo meal
In a mixing bowl, beat eggs.
Add water, margarine, salt and pepper. Mix well.
Add matzo meal.
Cover and refrigerate for a minimum of 1 hour (can be left overnight).
Drop by tablespoons into a large pot of boiling soup. Cook, gently covered, for about 1/2 hour.
Matzo balls can be left in soup and refrigerated overnight; heat to serve.