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!
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.