Matzah Balls/Kneidlach: Fat-Free #2 - pareve

Posted by : Ruth Heiges


1/2 cup matzah meal 
1/2 tsp salt 
3/4 tsp powdered instant broth (veggie) 
2 Tbsp chopped parsley (optional) 
dash of 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 matzah balls with a slotted
spoon and serve in soup.

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