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1/4 c Water
3 tb Margarine; melted
3 Eggs; lightly beaten
1 c Unsalted matzo meal
3/4 ts Salt
2 qt Water
Combine the first 3 ingredients in a bowl. Add matzo meal and salt; stir well. Cover and chill 1 hour.
With floured hands, shape mixture into 30 (1-inch) balls. Bring 2 quarts water to a boil in a Dutch oven; add matzo balls. Cover, reduce heat, and simmer 30 minutes. Remove balls with a slotted spoon; discard cooking liquid. Yield: 30 Matzo Balls (serving size: 3 Matzo Balls).
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