(excerpted): . . .Besides
being as fat-free as a dumpling can be,
these balls are astoundingly light and
flavorful, given that they are made from
nothing but eggs, matzo meal, and salt.
Bring a large pot of water to a rolling boil
over high heat. Salt it enough so that it
Meanwhile, in a large bowl using a hand-held
electric mixer on medium speed, or in the
bowl of a stand mixer with the whisk
attachment on medium speed, beat the egg
whites until stiff.
In a small bowl, beat the salt into the
yolks just until the yolks are well mixed.
Gently, carefully, but also thoroughly, fold
the beaten yolks and the matzo meal into the
beaten whites. Let stand at room temperature
for 20 minutes.
With moistened hands, form 1-inch balls and
gently place them in the large pot of
boiling, salted water. Cover and boil
rapidly for 20 minutes.
Remove the cooked balls with a slotted spoon
and drain in a colander. Transfer to paper
towels to further drain and cool.
These can be frozen: see Knaidlach (p. 43)