|Eggs||2 , lightly beaten|
|Corn oil||1 Tablespoon|
|Onion powder||1⁄4 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Matzo meal||1⁄2 Cup (8 tbs)|
|Unsalted chicken stock||3 Quart|
1. Mix together eggs, corn oil, onion powder, white pepper and nutmeg.
2. Fold in the matzo meal into liquid mixture. Careful lest you over mix.
3.Let stand covered for 2 hours.
4.With moistened fingers form 12 walnut sized balls from the dough.
5.Bring chicken stock to a boil.
6.Put in matzo balls carefully into stock.
7.Lower heat, let simmer covered for 30 minutes.
8. If you are going to serve the matzo balls in the stock, take 2 soup bowls and divide the stock between them. Place 1 or 2 matzo balls in each bowl.
9.Use matzo balls in Matzo Balls Au Gratin after removing them from the stock with a slotted spoon.