Happy Healthy Holidays!
In general, these healthy matzo balls keep well in the fridge; just warm them up before serving in your soup.
1/2 cup matzo meal
1/2 teaspoon salt
3/4 teaspoon powdered instant broth (veggie)
2 tablespoons chopped parsley (optional)
Dash of onion powder
3 egg whites
3 tablespoons 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 matzo balls with a slotted spoon and serve in soup.
Note: In general, matzo balls keep well in the fridge; just warm them up before serving in soup.
Recipe makes 8 matzo balls.
Variation: Matzo Balls
Fluffy dumplings made of matzo meal are traditionally served during Passover. Larger dumpling can be filled and baked before adding them to a rich home-made chicken broth.
2 eggs, beaten
2 tablespoons butter, melted
1/2 cup matzo meal
2 tablespoons chicken broth
1 teaspoon salt
Combine eggs and butter in medium bowl and beat until blended. Gradually add in matzo meal, chicken broth and salt. Mix well. Cover and refrigerate at least one hour.
Remove from refrigerator and roll into small balls. Drop gently into boiling water. Cover the kettle and cook 30 minutes or until tender. Servings: 6
Tip: Matzo balls can be made ahead and frozen in the chicken soup. Just defrost and reheat.
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A fifth cup of wine is poured and placed on the Seder table. This is the Cup of Elijah, an offering for the Prophet Elijah. During the Seder the door to the home is opened to invite the prophet Elijah in After the meal is eaten, the children search for the Afikomen. The Seder is finished when the children have found the Afikomen and everyone has eaten a piece.