Matzo balls and chicken soup are a Passover classic. Everyone has their own idea of the perfect matzo ball. Light and fluffy, or slightly dense and al dente. In cutting the fat, we do lose some of the fluffiness. Yet using chicken fat and whole eggs adds considerably to their fat and cholesterol content. You could, if you prefer, use one whole egg and two whites instead of the four egg whites listed.
Ingredients:
- 4 egg whites (or 1 egg and 2 whites if you prefer)
- 1/2 cup minced onion
- 2 tbsp seltzer water
- 1 tbsp canola oil
- 1/4 tsp salt
- Freshly ground black pepper
- 1/2 cup matzo meal
Preparation:
In a medium bowl, beat egg whites with a wire whisk. Add onion, seltzer water, oil, salt, pepper, stirring gently. Fold in the matzo meal and stir to combine. Cover and chill in the refrigerator for at least 2 hours.When ready to use the matzo balls, boil a large pot of water. Using cool, wet hands (or spray a little oil on hands), gently shape the chilled matzo mixture into eight balls about 1 to 1 1/4 inches in diameter and place on a parchment sheet-lined plate.
Carefully drop matzo balls into boiling water. Reduce heat, cover and simmer for 30 minutes. Remove with a slotted spoon. The matzo balls should puffy and tender. Serve with low fat chicken soup.
Per Matzo Ball: Calories 54, Calories from Fat 15, Total Fat 1.7g (sat fat 0.1g), Cholesterol 0mg, Sodium 28mg, Carbohydrate 7.1g, Fiber 0.4g, Protein 2.7g
