12
Mar
2013
Jayne Cohen's picture

Light, Eggy Matzoh Balls with No Additional Fat

photo taken by Joshua Bousel, on  April 12, 2006, CC licensing

For those who can’t make up their minds about using chicken fat and prefer a delicate matzoh ball, these are a great choice: the only fat here comes from the egg yolks. Eliminating the fat and separating the eggs make for a very light dumpling where the wheaty flavor shines through delicately.

 

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