Ingredients
4 large eggs
2 Tbs. schmaltz or veg. oil
1/4 c. ginger ale
1 c. matzoh meal
salt and pepper to taste
Preparation
Mix eggs with a fork. Add oil, soda, matzoh meal, salt and pepper and continue to mix. Refrigerate, covered, several hours. Dip hands in cold water and form into 12 balls. Simmer matzoh balls in salted water for 30 mins. or until soft.
