| • | Whisk the eggs, 2 tbsp chicken stock, and 2 tbsp veggie oil in a large bowl.
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| • | Now add matzo and black pepper to the above-made mixture. Mix well and put it in a refrigerator for cooling.
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| • | Meanwhile boil the left over chicken stock in a pot. Add salt, stir and put off the flame.
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| • | Now take aside the matzo meal mixture from the refrigerator and, utilising wet hands, roll into 1 inch balls.
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| • | Drop the matzo balls into the boiling chicken stock and cook for 15 minutes until they float to the top.
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| • | Matzo Ball Soup is ready to savor. Serve hot.
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