4 lg Eggs

      1 ts Salt

    1/2 ts Freshly ground white pepper

    1/2 ts Ground ginger

    1/3 c  Vegetable oil

    1/2 c  Water

  1 1/4 c  Matzo Meal

    1/4 ts Baking powder

      1 qt Chicken stock

  Matzoh Balls
  Combine the eggs, salt, pepper and ginger in a china, glass or enamelware
  mixing bowl.  Beat well with a wire whisk or use a blender. Beat in the
  oil, water, matzo meal and baking powder. Chill the mixture for 30 minutes
  or longer, or chill overnight. Bring a large quantity of salted water to a
  boil. Shape the mixture into 16 balls and drop them into the water. Simmer
  for 30 minutes. Serve in hot chicken stock/soup.