A matzo ball soup that is low cholesterol ? You just found it: a matzo ball soup recipe complete with low-fat chicken broth follows this paragraph. Matzo ball soup (also spelled: matzah ball soup, matzoh ball soup, matza ball soup, and motza ball soup) is a traditional Passover / Pesach soup for Ashkenazim (Jews whose ancestors came from Central and/or Eastern Europe) that is made with matzo meal specifically for the Passover / Pesach festival. There are many matzo ball soup recipes and most are usually heavy on the fat. But have no fear, as we present to you a low-cholesterol matzo ball soup recipe version to rescue that waistline! The following matzo ball soup recipe contains two parts: a low-cholesterol matzo ball recipe and a low-fat chicken broth recipe that together make up the matzo ball soup. What exactly is a matzo ball, you may ask? A matzo ball is akin to a dumpling that is roughly spherical in shape. In terms of texture, matzo balls range from fluffy to dense and doughy, and they can be anywhere from a few centimeters in diameter to the size of a large orange. Some Jews use the term "kneidlach soup" or "knaidlach soup" to describe matzo ball soup (alternate spellings: knaydlach or kneydlach). "Kneidlach" or "knaidlach" is the Yiddish word for "dumplings" (singular form: "knaidel" or "knaydel" in Yiddish, "knoedel" or "knödel" in Yiddish/German). Other Jews use the term "matzo kleis" (or "matzah kleis", "matzoh kleis", "matza kleis", "motza kleis" which is literally "matzo balls" in Yiddish/German) to describe the matzo balls. Matzo balls are usually served in chicken broth or another soup and taken together, matzo balls in chicken broth or in another soup is known as matzo ball soup. In other words, matzo ball soup is similar to a soup or a thin stew with dumplings in it.

Low-Cholesterol Matzo Balls Recipe

1 cup matzo meal
1/4 teaspoon black pepper
1 package egg substitute equal to 4 eggs
1/4 cup low-fat chicken broth
1 tablespoon finely chopped parsley, optional

Instructions for the Low-Cholesterol Matzo Balls recipe:

  1. Place matzo meal in medium bowl with 1 teaspoon salt and pepper.
  2. Combine egg substitute, broth and parsley.
  3. Pour over matzo meal and mix well.
  4. Refrigerate 1 hour or longer.
  5. Fill large pot with water.
  6. Season to taste with salt, then bring to boil.
  7. Moisten hands with cold water.
  8. Form dough into 8 to 10 large balls and drop into boiling water.
  9. Reduce heat, cover, and simmer 30 minutes.
  10. Remove carefully with slotted spoon.

Makes 8 to 10 matzo balls.

Low-Fat Chicken Broth Recipe:

1 whole chicken, skin and fat removed
3 carrots, chopped
Top half celery bunch, leaves included, chopped
1 large onion, quartered
Several sprigs parsley
1 parsnip, peeled and sliced
12 to 15 black peppercorns
Bay leaf
Lemon juice, optional
Low-Cholesterol Matzo Balls

Instructions for the Low-Fat Chicken Broth recipe:

  1. Combine chicken, carrots, celery, onion, parsley, parsnip, peppercorns, bay leaf and salt and lemon juice to taste in large pot.
  2. Add cold water to cover.
  3. Slowly bring to boil.
  4. Skim off any scum that forms.
  5. Cover and simmer 3 hours.
  6. Taste to adjust for seasonings.
  7. Remove chicken and reserve for another use.
  8. Strain vegetables from broth and reserve some for garnish, if desired.
  9. Place broth in refrigerator overnight or longer so any remaining fat rises to top and hardens.
  10. Remove fat.
  11. Just before serving, reheat broth to boiling point.
  12. Serve in bowls garnished with reserved vegetables and matzo balls.

Makes 8 to 10 servings.

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