Matzah Balls/Kneidlach: Fat-Free #1 - pareve

Posted by : Ruth Heiges

From web.mit.edu/yaron/www/passover.html

1 box regular matzahs 
1/2 cup egg substitute (Eggbeaters, etc.) 
2+ cups minced onion 
1+ cups finely chopped fresh parsley 
Salt to taste & lots of freshly grated black pepper 
Matzah meal 
Water or broth 
Your best veggie broth (put lots of celery in) 

Crush up matzahs (the crackers) in bowl and cover with water. Let soak 1/2 hour
or so. Then "squish up" through fingers until it is kind of a dough.

Dry saute in nonstick large deep pot (or saute the onions in a greased large
deep pot).  Remove from heat  when edges are brown and liquid has mostly
evaporated. Stir in "squished" matzos, then the egg-likes, then the fresh
parsley. Add matzo meal or water (or broth) to get to the right consistency.

Add salt & pepper to taste--(or other herbs, or garlic if you like). Refrigerate
at least an hour, or overnight. Roll into 1" balls. Cook the matzo balls in
boiling broth until they float to the top, or about 10 minutes. Serve 1-3 in a
bowl of your best veggie broth.

To make denser, add more meal, to make softer, add more water. You might need to
play with this--if you want it more "noodley" you can add more egg-likes; we
like them to sink like a stone in the pot, then when they've cooked through,
still have a dense consistency; this is a matter of taste. Mix them up then cook
a few "test balls in salted water" & taste. Then add this or that - you know,
like Mama used to do!

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