Try this healthy no-cholesterol vegetable broth recipe combined with a no-cholesterol matzoh ball recipe for the Passover / Pesach festival. Many vegetable broth recipes and matzoh ball recipes exist, but few make an attempt to create a recipe that contains no cholesterol. Your search for a no-cholesterol vegetable broth recipe and a no-cholesterol matzoh ball recipe ends here!
No-Cholesterol Vegetable Broth Recipe and No-Cholesterol Matzoh Balls Recipe
2 large thin-skinned potatoes, scrubbed but not peeled
1 rib celery
4 medium carrots, sliced
2 parsnips sliced [the closest equivalent is our shoresh. Shoresh means "root" in Hebrew]
3 onions, quartered
1/4 cup chopped fresh parsley
1 bay leaf
16 black peppercorns
1 teaspoon salt
10 cups water
Instructions for the No-Cholesterol Vegetable Broth recipe:
- You don't have to peel the vegetables, just scrub them well.
- Place all the ingredients in a large pot, cover, and bring to a boil over high heat.
- Reduce the heat and simmer for at least two hours or until potatoes are soft when pierced with the tip of a knife.
- Strain the stock though a colander lined with cheesecloth.
- With the back of a spoon or fork, press the liquid from the vegetables and discard them.
- Can refrigerate for up to 4 days or freeze for up to 3 months.
- Serve warm with matzoh balls.
- Discard bay leaf and peppercorns and purée vegetables in a blender or food processor.
- Add a cup of skim milk to the broth together with the puréed vegetables and you have cream of vegetable soup.
No-Cholesterol Matzoh Balls Recipe
8 tablespoons matza meal or 75 grams matzoh-ball mix
1/8 teaspoon ground cinnamon
4 large egg whites
1 small carrot, finely grated
2 tablespoons vegetable oil
Salt to taste
Instructions for the No-Cholesterol Matzoh Balls recipe:
- Place the matzoh meal or the matzoh-ball mix in a small bowl and add the cinnamon.
- In a medium bowl, beat the egg whites just until they hold soft peaks, then gently fold in the parsley, carrot, and oil.
- Fold in the matzoh meal or the mix a little at a time.
- Refrigerate for at least 15 minutes.
- Partially fill a large pot with water and bring to a boil over high heat.
- Wet your hands with cold water and form a small amount of the matzoh mixture into a ball.
- Drop it into the boiling water.
- After all the matzoh balls are in the water, stir once, then cover.
- Reduce the heat to low and simmer the matzoh balls for 20-30 minutes or until firm but not hard.
- Remove with a slotted spoon and place in the vegetable broth.
- Refrigerate or freeze.