Low-fat Matzo Balls – We Love God!

Jesus Christ demands self-denial, that is, self-negation (Matt. 16:24; Mark 8:34; Luke 9:23), as a necessary condition of discipleship. Self-denial is a summons to submit to the authority of God as Father and of Jesus as Lord and to declare lifelong war on one's instinctive egoism. What is to be negated is not personal self or one's existence as a rational and responsible human being. Jesus does not plan to turn us into zombies, nor does he ask us to volunteer for a robot role. The required denial is of carnal self, the egocentric, self-deifying urge with which we were born and which dominates us so ruinously in our natural state. Jesus links self-denial with cross-bearing. Cross-bearing is far more than enduring this or that hardship. Carrying one's cross in Jesus' day, as we learn from the story of Jesus' own crucifixion, was required of those whom society had condemned, whose rights were forfeit, and who were now being led out to their execution. The cross they carried was the instrument of death. Jesus represents discipleship as a matter of following him, and following him as based on taking up one's cross in self-negation. Carnal self would never consent to cast us in such a role. "When Christ calls a man, he bids him come and die," wrote Dietrich Bonhoeffer. Bonhoeffer was right: Accepting death to everything that carnal self wants to possess is what Christ's summons to self-denial was all about.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

6		Eggs
		Salt
1 1/2	c	Matzo meal

INSTRUCTIONS

In a medium bowl, beat the eggs. Add 3/4 cup water and 1 1/2 teaspoons
salt; whisk to combine. Whisk in the matzo meal, and chill batter
overnight. Line a baking pan with parchment paper, and set aside.
Bring a large, wide saucepan of salted water to a boil. Slightly
dampen your fingertips, and form 2 heaping tablespoons of the batter
into a 1 1/2-inch ball, being careful not to compress the mixture too
much, and place the ball on the pan. Form the remaining balls. Place  a
ball on a large spoon, and slide it into the boiling water. Add as
many balls as will fit in the pan without overcrowding, keeping in
mind that the balls will double in size while they cook. When the
balls float to the surface, after about 3 minutes, reduce the heat to
medium. Cover, and cook about 45 minutes. To test for doneness,  remove
a ball from the water, and slice in half. The color should be  light
throughout. If the center is darker, cook 5 to 10 minutes more.  Using
a slotted spoon, transfer the matzo balls to a plate. Cook the
remaining balls. Makes 20.  Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted  for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Yield: "20 balls"  Per serving: 1173 Calories
(kcal); 29g Total Fat; (23% calories from  fat); 51g Protein; 165g
Carbohydrate; 1122mg Cholesterol; 337mg  Sodium Food Exchanges: 10 1/2
Grain(Starch); 4 1/2 Lean Meat; 0  Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates  Recipe by: Martha Stewart  Converted by MM_Buster v2.0n.

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