LOW-FAT MATZA BALLS

By Judy Montagu

Club soda is the secret ingredient that makes these kneidlach light and fluffy. The recipe can easily be doubled, but be sure to use a large pot — and don’t peek during cooking!

1/2 cup matza meal
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1 egg plus 2 egg whites
2 Tbsp. club soda (or ginger ale)
1 tsp. vegetable oil
1 Tbsp. minced dill
2 1/2 liters salted water

Combine matza meal, salt, pepper and garlic powder in a bowl. Add egg, egg whites, club soda, oil and dill; mix well. Cover and refrigerate for 30 min.

In a large pot bring the salted water to a boil. Wet your hands and shape the mixture into 12 balls, each about 21/2 cm. in diameter.

Drop them into the boiling water, cover tightly and simmer for 45-50 min. Remove from the water with a slotted spoon and transfer to chicken soup or vegetable broth.

These matza balls may be frozen in soup or on a cookie sheet, then transferred to a plastic freezer bag. Reheat them in soup.