Made
without fat, these are the lightest matzoh
balls ever.
- 3 eggs,
separated
- 1
teaspoon salt
- 3/4 cup
matzoh meal
- 2
teaspoons chopped parsley (optional)
- dash of
ginger (optional)
Bring a
large pot of salted water to a boil. Beat
egg whites with salt until frothy. Add yolks
and continue beating. Add matzoh meal,
ginger, parsley. Wet hands and roll mixture
into small balls, dropping each in the
boiling water as you finish making it. Work
as quickly as you can, since the mixture
will turn into concrete if it stands. Cover
the pot, reduce heat to medium, and cook
about a half-hour. Balls will double in size
(or even triple). Can be prepared long
before eating; drop into the cooled soup and
let the whole works stand until you're ready
to reheat it. Enough for 6-8.
Knaidlach
Mit Neshomes - Matzoh Balls with "Souls"
Very
old-fashioned and delicious
- 2
tablespoons matzoh meal
- 2
tablespoons oil or melted chicken fat
- 1 egg
yolk
- dash of
salt
- dash of
ginger (optional)
Combine
ingredients, and as you shape each of the
knaidlach made by the above recipe, tuck a
bit of this mixture into the center of the
ball. Cook as directed in the recipe above. |
