Fat-free matza balls

Yield: 1 servings

Measure Ingredient
½ cup Matza Meal
½ teaspoon Salt
¾ teaspoon Powdered instant broth
\N \N (chicken or veggie)
2 teaspoons Chopped parsley
\N \N (optional)
1 dash Onion powder
3 \N Egg whites
3 tablespoons 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 (1½ 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" <buglady@...> to the Fatfree Digest Apr. 13, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@... and Mark Alexander, Mark@....


Similar recipes