1/2 c Matza meal
1/2 ts Salt
3/4 ts Powdered instant broth
2 tb Parsley; chopped (optional)
1 ds Onion powder
3 Egg whites
3 tb Club soda; cold
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 1 hour.
Form into 8 balls (1-1/2" 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.
Recipe by The Low-Cholesterol Passover Cookbook,
by the "International" Havurah of Temple Emmanuel, Lexington, MA
Notes:
I have not tried this recipe. In general, though, matza balls keep
well in the fridge, just warm them up before serving in soup.
