Matzo Ball Soup

2 eggs
1 tbsp olive oil
1 tbsp ice water
3/4 cup matzo ball mix
6 cups low-sodium chicken broth (skim fat)

In a small bowl, blend eggs, olive oil and ice water with a fork. Add matzo ball mix and stir with fork until evenly mixed. Place bowl in refrigerator for 15 minutes.

In a 4-quart pot, add 2 1/2 quarts of water and bring to a boil. Wet hands and form batter into balls approximately 1-inch in diameter. Drop into boiling water. Cover and reduce heat. Simmer for 20 minutes.

Drain and discard water. Add broth. Yield: 6 servings (1 cup broth, 2 matzo balls each).

Latkes (Potato Pancakes)

6- 5 oz white potatoes, peeled, grated and drained
2 medium onions, peeled and grated
3 egg whites
2 eggs
1/2 tsp pepper
3 tbsp matzo meal

Mix all ingredients well. Drop spoonfuls (approximately 2 tbsp each) of mixture onto a nonstick baking sheet. Bake at 425° F for 30 minutes or until brown, turning after 15 minutes. Yield: 6 servings (2-4-inch pancakes each).