Recipe(tried): Lowfat Matzo Balls (Passover)

This is one of my favorite Passover recipes. Enjoy without guilt!

LOW-FAT MATZO BALLS
Source: MealLeaniYumm! (All That's Missing is the Fat) by Norene Gilletz

Club soda is the secret ingredient to make these knaidlach (matzo balls) light and fluffy! This recipe can be doubled easily, but be sure to use a large pot and don't peek during cooking!

1/2 cup matzo 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 quarts salted water

Combine matzo 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 minutes.

In a large pot, bring salted water to a boil. Wet your hands and shape mixture into 1 inch balls. Drop matzo balls into boiling water, cover tightly and simmer for 45 to 50 minutes. Remove from water with a slotted spoon and transfer to chicken soup or vegetable broth.

Yield: 12 matzo balls. These may be frozen in soup, or on a cookie sheet and then transferred to a plastic freezer bag. Reheat them right in the soup!

25 calories per matzo ball, 0.9 g fat (0.2 g saturated), 18 mg cholesterol, 2 g protein, 3 g carbohydrate, 120 mg sodium, 19 mg potassium, trace iron, trace fibre, 4 mg calcium.