Matzo Balls with Ginger & Nutmeg

Cooking Instructions

1. Combine matzo meal, broth, margarine, parsley, 2 teaspoons salt, ginger and nutmeg in a large bowl. Refrigerate for a few hours or overnight.

2. Add eggs and egg whites, one at a time, whisking until well incorporated.

3. Bring an 8-to-10-quart pot of water to a boil. Add remaining tablespoon salt to water. Wet your hands with warm water and form the matzo mixture into balls the size of walnuts. Drop matzo balls into boiling water, cover and let simmer 30 minutes, or until they are fluffy and floating at the top. Remove with a slotted spoon to bowls of soup.