Beat egg whites. The more you beat them, the fluffier the matzo balls will be. You can even make a snow, for the fluffiest matzo balls ever. Add water, mix. Add oil, if desired, salt, and pepper. Slowly spoon in matza meal. You may need 1 1/4 cups if youre eggs are bigger. The batter should resemble oatmeal. If you want a harder matzo ball, dont beat the egg whites much, and use more, rather than less matzo meal. Refrigerate at least one hour (covered); overnight is better. Form into balls, (If the batter is not firm enough, you can add more matzo or cake meal at this point to thicken.) and gently drop into boiling water or soup. Cook for 20 minutes. Posted to JEWISH-FOOD digest by Unkap
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|Serving Size: 1 Serving (1253g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 20 (3%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1976.5mg||68 %|
|Potassium 2013.8mg||53 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 11g|
|Protein 130.2g||186 %|
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Calories per serving: 586
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