Matzo Ball Soup

By on October 23, 2011

 Matzo Ball Soup

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.