From web.mit.edu/yaron/www/passover.html 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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