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1/2 cup matzo meal
Combine matzo meal, salt, pepper, and garlic powder in a bowl. Add egg, egg whites, club soda, oil and dill; mix well. Cover and refrigerate for 30 minutes.
In a large pot, bring salted water to a boil. Wet your hands and shape mixture into 1" balls. Drop matzo balls into boiling water, cover tightly and simmer for 45 to 50 minutes. Remove from water with a slotted spoon and transfer to chicken soup or vegetable broth.
Poster's Notes:
These may be frozen in soup, or on a cookie sheet and then transferred to a plastic freezer bag. Reheat them right in the soup!
Posted by Norene Gilletz
Nutritional Info Per Serving: 25 calories, 0.9g fat (0.2g saturated), 18mg cholesterol, 2g protein, 3g carbohydrate, 120mg sodium, 19mg potassium, trace iron, trace fibre, 4mg calcium.
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1 egg plus 2 egg whites
2 tbsp. club soda (or ginger ale)
1 tsp. vegetable oil
1 tbsp. minced dill
2-1/2 qt. salted water
Club soda is the secret ingredient to make these knaidlach (matzo balls) light and fluffy! This recipe can be doubled easily, but be sure to use a large pot and don't peek during cooking!