Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Matza Meal |
| ½ teaspoon | Salt |
| ¾ teaspoon | Powdered instant broth |
| (chicken or veggie) | |
| 2 teaspoons | Chopped parsley |
| (optional) | |
| 1 dash | Onion powder |
| 3 | Egg whites |
| 3 tablespoons | Cold club soda |
Stir the dry ingredients together Stir egg whites, club soda, and parsley slightly with a fork and pour over the dry ingredients. Mix well and refrigerate at least one hour.
Form into 8 balls (1½ inch diameter) and drop into a large pot of boiling slated water or broth.
Reduce the heat and simmer, covered, for 30 minutes. Do not remove the lid during the cooking period. Remove matza balls with a slotted spoon and serve in soup.
[Note: I have not tried this recipe. In general, though, matza balls keep well in the fridge, just warm them up before serving in soup.]
Source: Taken from the low-cholesterol Passover cookbook put out by the "International" Havurah of Temple Emmanuel, Lexington, MA.
Posted by "Aliza R. Panitz" <buglady@...> to the Fatfree Digest Apr. 13, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@... and Mark Alexander, Mark@....
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