Beat eggs. Mix in matzo meal, baking soda, salt, pepper and oil until well blended. Let dough rest 15 minutes.Scoop into balls using standard ice cream scoop and carefully drop into large saucepan filled with slowly simmering water. *The trick to light and fluffy Matzo balls, is to add the uncooked ball of dough to slowly simmering water, allowing the entire mass of dough to be cooked thoroughly. Briskly simmering water will cook the outside but won't penetrate the core, creating a tough, heavy matzo ball with an uncooked center. Do not overcrowd to allow for expansion. Cook 25 to 30 minutes. Remove carefully with slotted spoon and place in bowl of cold water to stop cooking. Recipe from Chef William Lowder of Junior's Deli in Westwood, Ca. Formatted by Lynn Thomas dcqp82a.

Times 4-16-97. 10 large or 20 medium to small matzo balls. Each large matzo ball:185 calories; 503 mg sodium; 106 mg cholesterol; 14 grams fat; 18 grams carbohydrates; 4 grams protein; 0.05 gram fiber.

<jackelvis@moonlink. Net> so I could check them out for formatting errors, originally posted to Prodigy.