Preparation:
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 matza balls with a slotted spoon and serve in soup.
Note: In general, though, matza balls keep well in the fridge, just warm them up before serving in soup. |
