Originally from the Silver Spoon Cookbook- Kosher cooking for the discerning palate.
Â½ cup oil
1 Tbsp salt
Â½ Tbsp baking soda
1 cup matzo meal
1 pinch black pepper
Mix the egg, salt, oil, pepper and baking soda.
Gradually add the matzo meal, mixing constantly until smooth.
Refrigerate mixture for 20-30 minutes.
With wet hands, from walnut size balls.
Drop balls into boiling water. Cook for 20-30 minutes. Allow to cool. Drain water. Drop into soup before serving.