Matzah Balls/Kneidlach: Parsley - pareve

Posted by : Karen Selwyn

3 eggs, separated 
1/2 cup water 
1/8 teaspoon salt 
Freshly ground black pepper 
1 to 1 1/2 cups matzoh meal 
2 tablespoons finely minced fresh parsley 

Combine egg yolks, water, salt and pepper in small bowl; beat with fork.
Set aside. 

Beat egg whites in large bowl until stiff peaks form, but do not
overbeat. Combine matzoh meal and parsley. With rubber spatula, gently
fold egg yolk mixture alternately with matzoh meal mixture into egg
whites to form a light, firm dough. 

Cover dough and let rest 5 minutes. Drop mixture by tablespoons into
boiling soup (spring vegetable soup or chicken soup or any favorite
recipe). Simmer, covered, 10 minutes. Do not remove lid during this
time. 

Ladle balls into bowls filled with hot soup. 

Yield: About 10 servings.

Source: "Passover Seder Vegetarian-Style"
         Judy Zeidler
         ST. LOUIS POST DISPATCH (on-line edition), 4/2/90

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See Passover Seder Vegetarian-Style posting for complete menu.

Karen Selwyn

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