An interesting variation.

1/2 cup matzah meal
2 eggs
1/4 cup oil
1 pound ground chicken breast
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon nutmeg

Combine matzah meal, eggs and oil. Mix the chicken, salt , pepper and nutmeg. Refrigerate both mixtures separately for about 15 minutes. Bring 4 quarts of water to a boil. Make balls with a pinch of chicken surrounded by matzah mixture and gently lower into boiling water. Reduce heat, cover and simmer for 30 minutes.
Makes 15-20 matzah balls.

3 eggs
1/2 cup matzah meal
1/2 teaspoon oil
1/2 teaspoon dill
 

Beat eggs with oil. Add matzah meal and dill and mix well. Refrigerate for 1/2 hour. Bring a pot of water to a boil. Rinse hands with cold water (so matzah balls won’t stick) and make small balls. Drop them into the water. Cover, reduce heat and simmer for 45 minutes.
Makes 12-15 matzah balls.

1/2 cup matzah meal
2 eggs
1/4 cup oil
2 tablespoons minced parsley
2 tablespoons minced green onions

Combine matzah meal, eggs and oil. Mix in parsley and onions. Refrigerate for 15 minutes. Bring 4 quarts of water to a boil. Form walnut–sized balls and gently lower into boiling water. Reduce heat, cover and simmer for 30 minutes.
Makes approximately 16 matzah balls.

4 eggs
1/2 cup club soda or seltzer
6 tablespoons oil
1/2 teaspoon salt
1 cup matzah meal

Beat eggs with oil and stir in seltzer and salt. Mix in matzah meal and refrigerate for 15-30 minutes. Bring 4 quarts of water to a boil. Wet hands and form walnut-sized balls. Gently lower into water. Reduce heat, cover and simmer for 30-45 minutes.