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Chuckie's Absolutely Best Knaidlach (Matzoh Balls) Ever

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; drop into the cooled soup and let the whole works stand until you're ready to reheat it.

Kellie Head is a mother of six and editor of ParentingHumor.com, home of Lazy Gourmet recipes.

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