Matzo Balls For Soup - cooking recipe

Ingredients

3 large eggs
1/2 tsp. salt
dash of pepper
3/4 c. matzo meal
1/4 tsp. cinnamon (optional)
1 Tbsp. oil

Preparation

In medium bowl, mix all ingredients.
(For lighter, fluffier matzo balls, separate egg yolks from whites; whip whites and fold into mixture.)
Place in refrigerator for 15 minutes.
Bring water to boil in large pot.
Remove mixture from refrigerator.
Moisten hands with cold water and form balls, using a heaping teaspoonful of mixture.
Roll in hands and drop into boiling water.
Cover pot tightly and simmer about 40 minutes.
Remove matzo balls with slotted spoon.
Allow to cool, then add to hot chicken broth of your choice.
Makes 12 large or 18 small matzo balls.