Matzo Balls - cooking recipe

Ingredients

6 eggs, separated
1 tsp. salt
1/8 tsp. pepper
1 c. matzo meal
2 Tbsp. melted oleo or butter

Preparation

Beat egg whites until stiff.
Beat egg yolks until light.
Add salt, pepper and melted oleo or butter.
Fold into egg whites. Fold in matzo meal, one spoonful at a time.
Refrigerate at least 1 hour.
Wet hands and form batter into balls the size of a walnut.
Drop into rapidly boiling soup or water.
Reduce heat and cook slowly, covered, about 30 minutes.
Serves 12.