Date: Wed, 12 Apr 1995 10:56:00 -0400 (EDT)
From: "Aliza R. Panitz" (email@example.com)
1/2 cup Matza Meal
1/2 tsp salt
3/4 tsp powdered instant broth (chicken or veggie)
2 Tbsp chopped parsley (optional)
dash onion powder
3 egg whites
3 Tbsp cold club soda
1) Stir the dry ingredients together
2) 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.
3) Form into 8 balls (1 1/2 inch diameter) and drop into a large pot of
boiling slated water or broth.
4) 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: I have not tried this recipe. In general, though, matza balls keep
well in the fridge, just warm them up before serving in soup.]
Taken from the low-cholesterol Passover cookbook put out by the "International"
Havurah of Temple Emmanuel, Lexington, MA.