Get ready to revolutionize your traditional matzo ball recipe with this incredible fat-free version that proves healthy eating can be absolutely delicious! Whether you're watching your calories or simply looking for a lighter alternative to the classic recipe, these matzo balls will surprise and delight your taste buds while keeping your diet on track. Imagine enjoying a classic Jewish comfort food that's both nutritious and incredibly satisfying – without any of the guilt!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Jewish
Serves: 6 servings
Ingredients
- 1 cup matzo meal
- 1/4 cup water
- 1/4 cup egg substitute
- 1 tablespoon olive oil
- Salt to taste
Instructions
- In a large mixing bowl, combine the matzo meal and salt, creating a uniform dry mixture.
- In a separate bowl, whisk together the egg substitute, water, and olive oil until well blended.
- Gradually pour the liquid ingredients into the dry matzo meal mixture, stirring continuously to prevent lumps from forming.
- Cover the bowl with plastic wrap and refrigerate the mixture for 15-20 minutes to allow the matzo meal to absorb the liquid and become more cohesive.
- Remove the mixture from the refrigerator and wet your hands with cold water to prevent sticking.
- Gently form the mixture into small, uniform balls approximately 1-inch in diameter, being careful not to compress them too tightly.
- Bring a large pot of salted water to a gentle boil, ensuring the water is not at a rolling boil to prevent the matzo balls from falling apart.
- Carefully drop the matzo balls into the simmering water using a slotted spoon.
- Cover the pot and let the matzo balls cook for 25-30 minutes, maintaining a low simmer.
- Test the matzo balls for doneness by cutting one in half - it should be light, fluffy, and cooked through.
- Remove the matzo balls with a slotted spoon and serve hot in soup or as a side dish.
Tips
- Chilling the mixture is crucial - it helps the matzo meal absorb the liquid and creates a better texture.
- Always use cold water when forming the balls to prevent sticking and ensure a smooth surface.
- Maintain a gentle simmer, not a rolling boil, to keep the matzo balls intact during cooking.
- Wet your hands between forming each ball to ensure they don't stick and remain uniform in size.
- Don't compress the balls too tightly - a light touch creates fluffier, more tender matzo balls.
- Test one matzo ball first to ensure your cooking technique produces the desired texture.
- Serve immediately for the best taste and texture, ideally in a light, clear soup or as a standalone side dish.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 18g
Protein: 3g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
