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Israeli and Jewish   -   Fat-Free Matza Balls   adapted from unknown

  • 1/2 Cup Matza Meal
  • 1/2 Teaspoon Salt
  • 3/4 Teaspoon Powdered instant broth
  • (chicken or veggie)
  • 2 Teaspoons Chopped parsley
  • (optional)
  • 1 Dash Onion powder
  • 3 Egg whites
  • 3 Tablespoons Cold club soda
Directions 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" to the Fatfree Digest Apr. 13, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, using MMCONV. Archived through kindness of Karen Mintzias, and Mark Alexander,
Serves 1
Time to Make 0:00

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