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Chuckie's Absolutely Best Knaidlach (Matzoh Balls) Ever
Kellie Head
Made without fat, these are the lightest matzoh balls ever.
Ingredients
3 eggs, separated
1 teaspoon salt
3/4 cup matzoh meal
2 teaspoons chopped parsley, optional
Dash of ginger, optional
Directions
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 and 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 30 minutes. 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.