4 lg. eggs
1/2 c. oil
1 tsp. salt
1 c. matzoh meal
Dash of pepper (optional)
6 qts. salted boiling water

Mix together eggs, oil and salt. Add matzoh meal, mixing well. Refrigerate for 2 hours. Wet hands, make matzoh balls, drop into boiling water. Cover pot and cook 40 minutes (DO NOT UNCOVER). Shut off heat and cool for one hour, keeping the cover tightly closed. This makes for very fluffy matzoh balls.