RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Matzah Balls/Kneidlach: Parsley - pareve
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 * * * * * * See Passover Seder Vegetarian-Style posting for complete menu. Karen Selwyn
