Matzah Balls/Kneidlach: New Wave (Reduced Fat) - pareve

Posted by : Karen Selwyn

In the text which accompanies this recipe, Firestone assures her readers
they will never miss the chicken fat in the traditional recipe for matzo
balls if used in a well-flavored chicken soup.

Karen Selwyn

*   *   *   *   *   *   *


2 tablespoons vegetable oil 
1/2 medium onion, minced (about 1/4 cup) 
1 egg 
2 egg whites 
1/2 cup matzo meal 
1/2 teaspoon salt 
2 tablespoons finely minced fresh parsley 

Warm chicken soup using your favorite recipe

Put oil and onion in a saute pan; cook slowly until onion begins to
brown. Set aside to let cool. 

Whisk egg and egg whites. Stir in cooled onion and oil. Add matzo meal,
salt and parsley. Mix well. Cover; refrigerate at least 1 hour. 

With wet hands, form mixture into balls about 3/4 inch in diameter. Drop
into 2 quarts simmering salted water. Cover and simmer 40 to 60 minutes
or until done. (To test for doneness, cut into a matzo ball. The
interior should be the same color as the exterior.) 

When done, remove balls with a slotted spoon and transfer to warm
chicken soup, then serve. 

Yield: about 24 balls. 

Source: "Tasty New Traditions for Passover"
         Dorothy Firestone
         ST. LOUIS POST DISPATCH (on-line edition) 3/21/94

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