Beat 2 egg white lightly in a bowl with 3 tsp of olive oil, add matzo meal and mix with spoon.
It will be thick porridge like consistency. All it to rest for 15+ minutes, during which-it will dry out.
Heat olive oil, add fine chopped onion, gringer, little garlic and chilli. Add 500ml chicken stock and water. Add chunky carrot. Bring it to boil, adjust salt and little black pepper. Reduce to simmer and add matzo balls. Cook for about 20 minutes,till ball cooks and float. Top with chopped parsley and serve hot.
It will be thick porridge like consistency. All it to rest for 15+ minutes, during which-it will dry out.
Heat olive oil, add fine chopped onion, gringer, little garlic and chilli. Add 500ml chicken stock and water. Add chunky carrot. Bring it to boil, adjust salt and little black pepper. Reduce to simmer and add matzo balls. Cook for about 20 minutes,till ball cooks and float. Top with chopped parsley and serve hot.
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