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
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.
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
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.
