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Matzo balls

Matzo Balls

12 eggs
1 1/2 cups water
1 cup margarine, melted
3 teaspoons salt
3 teaspoons white pepper
3 cups matzo meal
Boiling soup

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.

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Featured Recipe

Strawberry Glazed Pie

INGREDIENTS

6 cups sliced fresh strawberries
2/3 cup white sugar
1 cup water
4 tablespoons strawberry flavored gelatin
4 tablespoons cornstarch
1 (9 inch) prepared graham cracker crust

DIRECTIONS

Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
Chill until well set. Serve topped with whipped cream.

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