Try this matzo ball recipe that is fat-free! The Passover / Pesach festival makes it a challenge to create a matzo ball recipe that is fat-free, but out of all the matzo ball recipes I've received and seen, this matzo ball recipe does the trick!

Matzo balls come in all sizes. In Yiddish, matzo balls are known as "knaidlach" or "kneidlach", which means "dumplings" and refers to the matzo balls themselves, not to the matzo ball soup as a whole, which of course, includes the broth along with the matzo ball or matzo balls. "Knaidlach" or "Kneidlach" is the plural form of "dumplings" in Yiddish while "knaidel" or "knaydel" is the singular form. The terms "knaidel" and "knaydel" derive from the generic German word "Knödel", which also means "dumpling". Some Jews will use the term "matzo kleis" (literally "matzo balls" in Yiddish/German) to refer to the matzo balls instead of "knaidlach" or "kneidlach". Matzoh ball soup is a favorite Passover / Pesach festival soup among Ashkenazim, or those Jews who trace their ancestry to Central and/or Eastern Europe.

Fat-Free Matzo Balls Recipe

3 eggs
3/4 cup matzo meal
1/2 teaspoon salt
Dash of pepper

Instructions for the Fat-Free Matzo Balls recipe:

  1. Beat the eggs well.
  2. Add matzo meal, salt and pepper.
  3. Mix well.
  4. Form into balls with wet hands.
  5. Drop into rapidly boiling water and cook about 20 minutes.

Makes about 12 fat-free matzo balls.


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