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Mix together:
2 eggs
1/2 t salt
1/4 t gound ginger
2 T oil
1/8 t baking powder
1 T water
Stir in:
10 T matzah meal
Mix well, cover and refrigerate for at least 1 hour
Bring 2 qts of salted water to boil*
Shape the mixture into balls and place in lightly boiling water for 30 minutes keeping pot covered
*In another pot bring 1 qt of chicken or vegetable stock to a simmer
Remove matzah balls from water and place into stock. May add up to 2-4 c of liquid from matzah balls to stock. Enjoy
*May also add some carrot, onion, or celery to simmering broth