These Matzo Balls are tasty, tender, and do not fall apart on gently cooking in boiling water. Freshly chopped parsley adds color and a splash of springtime. They are great for the Passover meal.
INGREDIENTS
2 large eggs - separated
2 Tablespoons avocado oil
2 Tablespoons broth or water
1/2 cup Matzo meal -- scant, measured accurately
dash onion powder
chopped parsley (optional)
Separate eggs and gently beat egg yellow with avocado oil
Beat egg whites
Gently fold in egg whites and Matzo meal into the egg yellow/oil mixture
Refrigerate at least 20 minutes
Wet hands and gently form balls
Boil water, reduce heat and add matzo balls and cook for 30-40 minutes.
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