Matzo Ball Soup
Beat eggs and 1 tsp salt on medium speed for 1 minute. Stir in fennel, dill, chives. Stir in soda water. Fold in 1 cup matzo meal, ground black pepper, and curry powder and ginger (if desired), until well blended. Cover and refrigerate for 1 to 4 hours.
With wet hands, form the matzo balls. Drop the balls into a large pot of boiling salted water, cover, reduce the heat, and simmer for 20 minutes. When the matzo balls are almost finished, heat 6 cups of chicken stock in a soup pot and season with 1-1/4 teaspoons salt and 1/4 teaspoon ground black pepper, if desired.
When the matzo balls are finished, ladle the stock into warmed bowls and add 2 matzo balls to each serving.