Fluffy Matzoh Ball Soup

• 4 large Organic Valley eggs (or 2 egg whites & 2 whole eggs) - Aisle 1
• 1 cup Canada Dry seltzer or club soda
• 2 tsp. Frontier salt & freshly ground pepper to taste - Aisle 2
• 2 Tbsp. Spectrum canola oil - Aisle 3
• 1 cup Manischewit matzoh meal (for a limited time only)
• 1 Qt. Imagine natural organic no-chicken broth - Aisle 2

Mix the eggs well with a fork. Add the oil, soda water, matzoh meal, salt, & pepper and mix well. Cover and refrigerate for several hours. Dip your hands or a spoon into cold water and make about 12 balls slightly smaller than ping pong balls. They can be made smaller if desired. Bring broth to a boil in a large pot, then place the matzoh balls in. Cover and simmer about 30 minutes or until soft.