EXTRA-LIGHT KNEIDLACH

These matza balls depend on whipped egg whites for their lightness. They are light in color, tasty, and fat-free. No chicken fat, oil, or egg yolks are needed to make them, but do serve them in flavorful chicken soup.

2/3 cup matza meal
1/4 tsp. Pessah baking powder (optional)
pinch of white pepper
4 large egg whites
1/2 tsp. salt

In a small bowl stir together matza meal, baking powder, and pepper. In mixer bowl combine egg whites and salt. Whip whites to soft peaks. Lightly fold in matza meal mixture until blended. Cover and refrigerate for 20 minutes.

Bring about 8 cups salted water to a bare simmer in a large saucepan. With wet hands, take about 1 tsp. matza ball mixture and roll it between your palms to a ball; mixture will be soft. Drop ball into simmering water. Continue making balls, wetting hands before shaping each one. Cover and simmer over very low heat for 30 minutes. Cover and keep them warm until ready to serve. When serving, remove matza balls with a slotted spoon, add them to soup bowls and ladle hot soup over them. Makes 6 servings.