Fat-Free Matzo Balls
Type: Soups and Stews
An essential part of a traditional Passover dinner, matzo balls are a great way to add substance to a simple chicken broth at any time of the year. This recipe produces matzo balls that are tender and satisfying, without the usual fat.
Serves: 8 servings
- 6 egg whites, warmed to room temperature
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons matzo meal
- 1 1/2 teaspoons instant chicken or vegetable bouillon granules, or 1/2 teaspoon salt
- Place the egg whites in the bowl of an electric mixer, and sprinkle with the salt. Beat at high speed until stiff peaks form when the beaters are removed. Remove the beaters, and gently fold in the matzo meal, 3 tablespoons at a time. Cover the mixture, and chill for 15 minutes.
- Half fill a 6-quart stock pot with water, and bring to a rapid boil over high heat. Add the chicken bouillon granules or salt. Coat your hands with nonstick cooking spray, and gently shape the chilled matzo meal mixture into 16 (11/4-inch) balls. Drop the balls into the boiling water, reduce the heat to medium-low, and cover the pot. Simmer for 20 minutes, or until the matzo balls are firm.
- Remove the matzo balls with a slotted spoon and add immediately to your chicken soup, or store in a covered container for up to 2 days.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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