Low-Fat Matzo Balls

Norene Gilletz

Club soda is the secret ingredient to make these knaidlach (matzo balls) light and fluffy! This recipe can be doubled easily, but be sure to use a large pot and don't peek during cooking!

Food Editor’s Note: I’m always wary of low-fat versions of anything, because often taste is compromised. Not so with these matzo balls! They are just the right consistency (not too hard, not too soft) and quite flavorful. The dill adds a nice touch that complements the chicken soup, both in taste and color.

This recipe is from Norene’s cookbook MealLeaniYumm! Norene is also the author of one of my all-time favorite cookbooks, The Pleasures of Your Processor, which she has recently updated and retitled The Food Processor Bible (see footer for more information). All her cookbooks are kosher, provide practical details (about freezing, for example), and are generally informative and easy-to-use.

Ingredients

1/2 cup matzo meal
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 egg plus 2 egg whites
2 tablespoons club soda (or ginger ale)
1 teaspoon vegetable oil (use peanut, cottonseed, or olive oil on Passover)
1 tablespoon minced fresh dill
2 1/2 quarts salted water

Combine matzo meal, salt, pepper and garlic powder in a bowl. Add egg, egg whites, club soda, oil and dill; mix well. Cover and refrigerate for 30 minutes.

In a large pot, bring salted water to a boil. Wet your hands and shape mixture into 1-inch balls. Drop matzo balls into boiling water, cover tightly and simmer for 45 to 50 minutes. Remove from water with a slotted spoon and transfer to chicken soup or vegetable broth.

Yield: 12 matzo balls. These may be frozen in soup, or on a cookie sheet and then transferred to a plastic freezer bag. Reheat them right in the soup!

25 calories per matzo ball, 0.9 g fat (0.2 g saturated), 18 mg cholesterol, 2 g protein, 3 g carbohydrate, 120 mg sodium, 19 mg potassium, trace iron, trace fiber, 4 mg calcium.

Reprinted with permission from MealLeaniYumm!, a kosher cookbook by Norene Gilletz. Norene’s newest cookbook is The Food Processor Bible (464 pages, soft cover, layflat binding, $24.95 U.S.). For cookbooks, cooking demonstrations & seminars, orders/fundraising info, call 1-888-811-9866 or 416-226-2466 or visit Norene’s web site at http://www.gourmania.com.