CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs |
|
Digest, Apr95, Passover, Fatfree |
1 |
Servings |
INGREDIENTS
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 |
INSTRUCTIONS
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" <buglady@access.digex.net> 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@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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