MATZO BALLS

INGREDIENTS 4 large eggs4 tablespoons vegetable oil4 tablespoons of seltzer4 tablespoons of chicken stock1 cup matzo meal1/4 teaspoon of black pepper1 teaspoon of salt Mix all the ingredients Refrigerate for 3 hours or overnightBring a pot of slightly salted to a boilWith wet hands, mold the mixture into little ballsDrop into boiling waterCover , simmer on low heat for about 45-50 minutes for light, fluffy matzah ball