Matzo Ball Soup
1 tbs oil
1/2 cup egg substitute
1/4 tsp salt
1/8 tsp white pepper
1/4 cup matzo meal
1/2 tsp parsley
48 ounces Chicken Stock
Blend together the oil and egg substitute. Add the salt and pepper. Add the matzo meal and parsley and blend just enough to incorporate. Cover and let rest in the refrigerator for 20 to 30 minutes. Remove the mixture from the refrigerator and, using a teaspoon, measure and form 16 slightly rounded balls. Meanwhile, bring 2 quarts of water to a boil. When the water is boiling, add the matzo balls, cover, turn the heat down, and let simmer for 20 minutes. While the matzo balls are simmering, bring the stock to a boil. Ladle 6 ounces chicken stock into each soup bowl and lift 2 cooked matzo balls out of the simmering water into each soup bowl. Serve at once. Makes 8 Servings = 64 calories.