Club soda is the secret ingredient to make these knaidlach (matzo balls) light and fluffy! This recipe can be doubled easily, but be sure to use a large pot and don't peek during cooking!
- 1/2 cup matzo meal
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/8 tsp. garlic powder
- 1 egg plus 2 egg whites
- 2 tbsp. club soda (or ginger ale)
- 1 tsp. vegetable oil
- 1 tbsp. minced dill
- 2 1/2 quarts salted water
- 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.
- 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!
Nutritional Information: 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.