Matzo Ball Soup

• 1 tablespoon granulated garlic
• 12 teaspoon white pepper
• 12 teaspoon baking powder
• 1 tablespoon kosher salt
• 16 eggs
• 1 cup olive oil
• 1 cup soda water
• 4 cups steintz brand matzo meal (no sodium)
• 4 gallons chicken stock, for serving

1. For the Matzo Balls:.
2. Whisk first 4 ingredients together.
3. Add Eggs 1 -2 at a time and mix thoroughly.
4. Add Olive Oil and Soda Water and mix thoroughly.
5. Gradually add Matzo Meal and mix well.
6. Cover and refrigerate 30 - 45 minutes until firm and set.
7. Meanwhile bring a large (32qt) brazier of water to a boil, salt or use stock if you want more flavorful matzo balls (however adds sodium).
8. Use a #30 Scoop (about 1 oz ice cream scoop) to drop matzo balls into simmering stock (dip scoop in simmering stock in between scoops to make for easier release).
9. Cover and simmer for 40-45 minutes until Matzo balls have more than doubled in size and are light and fluffy.
10. Hold in warmed stock so they don't dry out until ready to serve.

garlic, white pepper, baking powder, kosher salt, eggs, olive oil, soda water, meal, chicken stock

Taken from www.food.com/recipe/matzo-ball-soup-521870 (may not work)