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.