4 large eggs
1/4 cup oil
3/4 to 1 teaspoon salt
Pepper to taste
1 cup matzo meal
Finely chopped parsley
Beat eggs in a bowl. Beat in oil, 1/4 cup water, salt and pepper. Add the matzo meal and mix well. Refrigerate for 1 to 2 hours.
Form balls a little larger than walnuts, and drop them into boiling water (or, better yet, into boiling chicken stock). Reduce heat and cover pot. Simmer for 40 to 45 minutes. Take one ball out and check for doneness. Makes about 8 balls.
Source: Adapted from Lea Junger
Per ball: 225 calories, 86 percent calories from fat, 10 g fat, 2 g saturated fat, 6 g monounsaturated fat, 106 mg cholesterol, 7 g protein, 27 g carbohydrates, 4 g fiber, 326 mg sodium