Passover 2009 Series: Fat-free Knaidlach
I will be continuing my series until I run out of ideas or Passover occurs. I got the recipe from Jews for Jesus.
1/3 cup club soda
1/2 teaspoon salt
1/3 cup matzah meal
2 eggs, separated
1/3 cup matzah meal
1 tablespoon dried parsley
Combine first three ingredients: form into a smooth paste and refrigerate for 1 hour. Add the egg yolks, matzah meal and parsley. Beat egg whites until stiff (but not dry) and fold into mixture. Chill 2 hours in refrigerator. Form into walnut-sized balls and drop into rapidly boiling water or chicken soup. Reduce heat and cook slowly, covered, for 30 minutes. Makes 24 small knaidlach, enough for 6 servings.
Passover 2009 Series
Introduction
Charoseth
1/3 cup club soda
1/2 teaspoon salt
1/3 cup matzah meal
2 eggs, separated
1/3 cup matzah meal
1 tablespoon dried parsley
Combine first three ingredients: form into a smooth paste and refrigerate for 1 hour. Add the egg yolks, matzah meal and parsley. Beat egg whites until stiff (but not dry) and fold into mixture. Chill 2 hours in refrigerator. Form into walnut-sized balls and drop into rapidly boiling water or chicken soup. Reduce heat and cook slowly, covered, for 30 minutes. Makes 24 small knaidlach, enough for 6 servings.
Passover 2009 Series
Introduction
Charoseth
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