Matzo Ball Soup

Ingredients

2 large egg whites

1 large egg

1 tablespoon vegetable oil

1/4 cup unflavored seltzer

2/3 cup matzo meal

2 tablespoons minced parsley

3/4 teaspoon salt (or to taste)

1/4 teaspoon black pepper

6 1/4 cups chicken stock or

low-sodium chicken broth

Nutritional Information

1 serving:

Calories 132

Saturated Fat 0g

Total Fat 3g

Protein 6g

Carbohydrate 14g

Fiber 0g

Sodium 391mg

Cholesterol 43mg

Introduction:

Eating matzo (unleavened bread) and the matzo

meal made from it is traditional for Passover, the

spring holiday that celebrates the liberation of

Jews from slavery in Egypt, millennia ago. If you

are cooking for Passover, don't miss our Potato

Pancakes.

Makes six 1 1/4-cup servings.

Preparation time: 15 minutes.

Chilling time: 30 minutes.

Cooking time: 40 minutes.

Step 1:

In a medium-size bowl, whisk together the egg

whites, egg, and oil, then whisk in the seltzer.

Add the matzo meal, 1 tablespoon of the parsley,

the salt, and pepper, stirring until smooth. Cover

and refrigerate for 30 minutes.

Step 2:

While the matzo mixture chills, half-fill a large

saucepan with cold water and bring to a boil over

high heat. Using your hands, roll the matzo

mixture into 1-inch balls (about 22) and drop

them into the boiling water. Lower the heat,

cover, and simmer for 40 minutes or just until the

matzo balls are cooked through.

Step 3:

In another large saucepan, bring the stock to a

boil over high heat, adding additional salt to

taste if you wish. Using a slotted spoon, transfer

several matzo balls from the boiling water to each

soup bowl, then ladle over the hot stock. Garnish

with the remaining 1 tablespoon of parsley.