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Title: Fat-Free Matza Balls
Categories: Jewish Lowfat
Yield: 1 Servings
| 1/2 | c | Matza Meal |
| 1/2 | ts | Salt |
| 3/4 | ts | Powdered instant broth |
| (chicken or veggie) | ||
| 2 | ts | Chopped parsley |
| (optional) | ||
| 1 | ds | Onion powder |
| 3 | Egg whites | |
| 3 | tb | Cold club soda |
Stir the dry ingredients together
Stir egg whites, club soda, and parsley slightly with a fork and pour over the dry ingredients. Mix well and refrigerate at least one hour.
Form into 8 balls (1 1/2 inch diameter) and drop into a large pot of boiling slated water or broth.
Reduce the heat and simmer, covered, for 30 minutes. Do not remove the lid during the cooking period. Remove matza balls with a slotted spoon and serve in soup.
[Note: I have not tried this recipe. In general, though, matza balls keep well in the fridge, just warm them up before serving in soup.]
Source: Taken from the low-cholesterol Passover cookbook put out by the "International" Havurah of Temple Emmanuel, Lexington, MA.
Posted by "Aliza R. Panitz" Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.
1.80á
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