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!
- 1/2 cup
matzo meal
- 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
quarts salted water
1. 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.
2. In a large pot, bring salted water to a
boil. Wet your hands and shape mixture
into 1 inch 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.
Yield: 12 matzo balls. 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!
Nutritional Information:
25 calories per matzo ball, 0.9 g fat (0.2
g saturated), 18 mg cholesterol, 2 g
protein, 3 g carbohydrate, 120 mg sodium,
19 mg potassium, trace iron, trace fibre,
4 mg calcium.
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