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1 cup matzo meal
In a medium-mixing bowl, combine the matzo meal, salt, pepper, parsley flakes, and the egg substitute. Mix well.
Stir in the melted margarine and stir well again. Add the ice water and mix well. Chill for at least 3 hours.
Bring a large pot of water to a rolling boil and add salt and some chicken flavoring to it. Using wet hands, take up about a heaping tablespoon of the matzo batter and roll into the shape of a ball. Gently place in the boiling liquid.
Boil covered for 30 minutes. Remove from the liquid with a slotted spoon to a nice bowl of chicken soup.
Poster's Notes:
Sherry's note: I make this the day before so that it is ready when I need it.
I don't know when did Sherry sent it or where, but they are a winner. As we don't have egg substitute in Brazil, I always made it with 6 or 7 egg whites with no problem at all. I've been making this recipe for many years now.
Posted by Liliana Wajnberg
Nutritional Info Per Serving: N/A
1 tsp. salt (or salt to taste)
1/4 tsp. ground white pepper
1/2 tsp. parsley flakes
1 carton egg substitute, defrosted or 6 to 7 egg whites
1/4 cup pareve margarine, melted
4 tbsp. ice water
For the container of eggs, use the equivalent of 4 eggs.