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  Fat-Free Matza Balls
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 289
Ingredients:
1/2 cup Matza Meal
1/2 tsp Salt
3/4 tsp Powdered instant broth
(chicken or veggie)
2 tsp Chopped parsley
(optional)
1 dash Onion powder
3 Egg whites
3 tbsp 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" 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
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