RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Matzah Balls/Kneidlach: New Wave (Reduced Fat) - pareve
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 * * * * * * * NEW WAVE MATZO BALLS (Reduced Fat) 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
