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Ingredients
- 1/2 c. Matza Meal
- 1/2 tsp Salt
- 3/4 tsp Powdered instant broth (chicken or possibly veggie)
- 2 tsp Minced parsley (optional)
- 1 dsh Onion pwdr
- 3 x Egg whites
- 3 Tbsp. Cool club soda
Directions
- 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 chill at least one hour.
- Form into 8 balls (1 1/2 inch diameter) and drop into a large pot of boiling slated water or possibly broth.
- Reduce the heat and simmer, covered, for 30 min. Don't remove the lid during the cooking period. Remove matza balls with a slotted spoon and serve in soup.
- [Note: I have not tried this recipe. In general, though, matza balls keep well in the fridge, just hot them up before serving in soup.]
- "International" Havurah of Temple Emmanuel, Lexington, MA.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 54g | |
| Calories 3 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.03g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1186mg | 49% |
| Potassium 22mg | 1% |
| Total Carbs 0.61g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.22g | 0% |
| Protein 0.17g | 0% |
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