Matzo Ball Soup

Ingredients 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 Nutritional Information 1 serving: Calories 132 Saturated Fat 0g Total Fat 3g Protein 6g Carbohydrate 14g Fiber 0g Sodium 391mg Cholesterol 43mg

Introduction: Eating matzo (unleavened bread) and the matzo meal made from it is traditional for Passover, the spring holiday that celebrates the liberation of Jews from slavery in Egypt, millennia ago. If you are cooking for Passover, don't miss our Potato Pancakes. 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.