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Cholestorol & Fat Free Matzah Balls

Author: Beverly Kurtin


  • 3 egg whites large
  • 1/2 cup matzoh meal
  • 1 tsp salt optional
  • 2 Tbs water or stock


  • Mix matzoh meal and salt together.
  • Add the egg whites.
  • Add the water.
  • Quickly whisk all together to form a stiff batter.
  • Using a spoon (I use a regular table spoon) just scoop up some batter and using a thumb, push off into rapidly boiling water. Continue until all batter is used up.
  • You may wish to add one or two DROPS of oil to the liquid to prevent boil-over.
  • Turn down heat, cover, and KEEP COVERED TIGHTLY (the secret to pulling this off) for 30 to 35 minutes.
  • They won't be quite as tender and tasty as regular matzoh balls, but they are good!