Annette’s Easy Low-Fat Matzoh Balls
source: Joshua Bousel
This is the matzoh ball recipe we make every Friday night. The balls come out nice and hard, just the way we like them! This recipe is usually accompanied by vegan chicken soup, and tiny egg noodles that are cooked separately and added moments before eating. We also add soup nuts sometimes.
After the soup is served, we continue to cook it overnight on a plata (but a crock pot or blech may work just as well). We then serve it again the next day for lunch. By that time, it has developed a deep, rich flavor and color. More water may need to be added before serving the second time.
By the way, this recipe is based very loosely on one found in a cookbook called Healthy Jewish Cooking by Steven Raichlen. However, we have made so many changes throughout the years, that it barely resembles the original. Still, I do like to give credit whenever possible.
2 cups matzoh meal
3 eggs (or 1 egg and 4 whites)
2 tbsp olive oil
7 ounces seltzer
1/2 tsp onion powder
1 tsp salt
1/2 tsp pepper
Combine all ingredients but seltzer and stir well.
Add seltzer and stir again.
Refrigerate for an hour if time allows. If short on time, refrigerate for 20 minutes.
Shape into balls.
Add balls to boiling soup and cook for 30 minutes.