Matzo balls

Method

1. Combine the matzo meals, baking powder, salt and the white pepper in a bowl.
2. In another bowl, whisk together the beaten eggs and vegetable oil, then pour into the bowl with the dry ingredients. Mix gently with a wooden spoon.
3. Roll the mixture into 45 g (1½ oz) balls, and set aside on a baking tray.
4. Fill a large stockpot with salted water, and bring to the boil.
5. Once the water is boiling, carefully drop in the matzo balls. Reduce the heat to a simmer and cover the pot with a lid or foil. Simmer the balls for 45–50 minutes.
6. Remove the stockpot from the heat and lift the balls out of the water with a slotted spoon. Transfer them to a plate and leave to cool.
7. Serve with Golden chicken soup.