Matzo Ball Soup

4 egg whites

1 tbsp canola oil

1/3 cup matzo meal

3 carrots, sliced

6 cups defatted chicken broth (or vegetable

broth)

2 tbsp chopped fresh parsley

1 pinch ground black pepper

In a large clean bowl, using an electric mixer, beat the egg whites until foamy. Stir in the

oil. Add the matzo meal and blend well. Cover and refrigerate for 20 minutes. Shape the

mixture into 6 balls and set aside.

Bring a large pot of water to a boil over high heat. Carefully drop the balls into the water.

Add the carrots. Reduce the heat to medium-low, cover and simmer for 30 minutes.

Drain the mixture, returning the carrots and matzo balls to the pot. Add the broth and cook

over medium heat until heated through. Divide the soup among 6 soup bowls. Garnish

each serving with equal amounts of parsley and pepper.

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