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1/2 cup Matza Mea 1/2 tsp salt 3/4 tsp powdered instant broth (chicken or veggie) 2 Tbsp chopped parsley (optional) dash onion powder 3 egg whites 3 Tbsp 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 (1 1/2 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. Notes: 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: The low-cholesterol Passover cookbook put out by the “International” Havurah of Temple Emmanuel, Lexington, MA. Plain Text Version of This Recipe for Printing or Saving | |
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