Ingredients Jump to Instructions ↓

  1. 1/2 cup Matza Mea 1/2 tsp salt

  2. 3/4 tsp powdered instant broth (chicken or veggie)

  3. 2 Tbsp chopped parsley

  4. dash onion powder

  5. 3 egg whites

  6. 3 Tbsp cold club soda

  7. Stir the dry ingredients together

  8. 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.

  9. Form into 8 balls (1 1/2 inch diameter) and drop into a large pot of boiling slated water or broth.

  10. Reduce the heat and simmer, covered, for 30 minutes. Do not remove the lid during the cooking period. Remove matza balls with a slotted

  11. spoon and serve in soup. Notes:

  12. I have not tried this recipe. In general, though, matza balls keep

  13. well in the fridge, just warm them up before serving in soup.

  14. Source: The low-cholesterol Passover cookbook put out by the "International" Havurah of Temple Emmanuel, Lexington, MA.


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