Hands on: 15 Minutes
Total Time: 2 hours
INGREDIENTS

• 4 Eggs
• 1 teaspoon ground white pepper
• 1/2 Cup (1 stick) margarine, melted
• 2 garlic cloves, finely minced
• 1/2 teaspoon chicken base
• 1 cup matzo meal

• IN a mixing bowl, whisk the eggs, Boat in the margarine, garlic, pepper and chicken base. Add the matzo meal and stir until combined. Allow the mixture to rest about 10 minutes to thicken. With wet hands, roll into 16 balls. Cover and chill at least one hour, or until ready to use.
• Bring a large pot of salted water to boil. Drop the balls in the boiling water and allow them to rise to the top (if any stick on the bottom, give them a nudge with a spoon). Cover the pot, reduce to a simmer and cook for 35 minutes. Turn the pot off and let rest for 10 minutes before lifting the lid. (Store up to 2 days in the refrigerator.) Transfer to soup pot; serve 1-2 matzo balls per bowl of soup. Per Ball: 101 calories (percent of calories from fat, 62). 2 grams protein. 92 grams carbohydrates, trace fiber. 7 grams fat (1 gram saturated), 47 milligrams cholesterol, 92 milligrams sodium.