MATZOH BALLS
Made without fat, these are the lightest matzoh balls ever.
3 eggs, separated
1 teaspoon salt
3/4 cup matzoh meal
2 teaspoons chopped parsley (optional)
dash of ginger (optional)
Bring a large pot of salted water to a boil.
Beat egg whites with salt until frothy. Add yolks and continue beating.
Add matzoh meal, ginger, parsley.
Wet hands and roll mixture into small balls, dropping each in the boiling water as you finish making it.
Work as quickly as you can, since the mixture will turn into concrete if it stands.
Cover the pot, reduce heat to medium, and cook about a half-hour. Balls will double in size (or even triple).
Can be prepared long before eating.
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