Matzo Balls 2

Course : Breads
Serves: 1
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1/2 cup matzo meal
1/2 teaspoon salt
3/4 teaspoon powdered instant broth -- (veggie)
2 tablespoons chopped parsley -- (optional)
1 dash onion powder
3 large egg whites
3 tablespoons cold club soda

Preparation / 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 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: I have not tried this recipe. In general, though, matzo balls keep well in the fridge; just warm them up before serving in soup.


Nutritional Information:

314 Calories (kcal); 1g Total Fat; (3% calories from fat); 17g Protein; 56g Carbohydrate; 0mg Cholesterol; 1236mg Sodium

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