Matzoh Balls

Ingredients

• 32 ounces kosher chicken broth 
• 4 large eggs 
• 0.5 cup butter melted
• 1 cup matzo meal unsalted
• 0.5 teaspoon pepper 
• 1 teaspoon salt 
• 0.5 cup seltzer water 
• 8 cups water 

Equipment

• plastic wrap
• hand mixer
• dutch oven

Directions

1. Beat eggs with an electric mixer 2 minutes or until frothy.
2. Add seltzer water and next 3 ingredients; beat well.
3. Add matzo meal, and beat until batter starts to thicken (about 2 minutes). Cover with plastic wrap, and chill at least 1 hour.
4. Bring water and chicken broth to a boil in a large Dutch oven over medium-high heat. Reduce heat, and simmer. Wet hands, and shape batter in palm of hands, into 14 (2-inch) balls. Drop balls in simmering broth mixture. Cover and cook 20 minutes or until matzo balls double in size.
5. Add matzo balls to soup and discard cooking broth mixture.