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MATZAH BALLS THAT SINK
¼ Cup vegetable oil 6 extra large egg whites or 1 cup parve egg substitute 2 tsp mixture of dried tarragon, basil thyme, marjoram, mint and or parsley ¾ tsp. salt Generous pinch black pepper ¼ cup cold water 1 ½ cups matzah meal
Beat the eggs and oil together with a fork until well blended. Beat in the herbs and add the water.
Add the matzah meal and blend well. Press plastic wrap against the top of the mixture and refrigerate for at least an hour.
Bring a large pot of salted water to a rolling boil. Reduce heat slightly and using wet hands, form matzah balls and gently drop them into the water. Keep wetting hands to prevent sticking.
Cover the pot with a tilted lid so that some steam escapes. Cook for 30-40 minutes
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