Matzo Balls

12 eggs
1 1/2 cups water
1 cup margarine, melted
3 teaspoons salt
3 teaspoons white pepper
3 cups matzo meal
Boiling soup

In a mixing bowl, beat eggs. Add water, margarine, salt and pepper. Mix well. Add matzo meal. Cover and refrigerate for a minimum of 1 hour (can be left overnight).

Drop by tablespoons into a large pot of boiling soup. Cook, gently covered, for about 1/2 hour. Matzo balls can be left in soup and refrigerated overnight; heat to serve.