Recipe - Fat-Free Mocha-Almond Biscotti

One half cup Matza Meal
One half teaspoon Salt
Three fourths teaspoon Powdered instant broth
(chicken or veggie)
2 teaspoon Chopped parsley
(optional)
1 ds Onion powder
3 Egg whites
3 tablespoon Cold club soda

Stir the dry ingredients together

Stir egg whites, club soda, and parsley slightly with a fork and pour over
the dry ingredients. Mix well and refrigerate at least one hour.

Form into 8 balls (1 One half inch diameter) and drop into a large pot of
boiling slated water or broth.

Reduce the heat and simmer, covered, for 30 minutes. Do not remove the lid
during the cooking period. Remove matza balls with a slotted spoon and
serve in soup.

[Note: I have not tried this recipe. In general, though, matza balls keep
well in the fridge, just warm them up before serving in soup.]

Source: Taken from the lowcholesterol Passover cookbook put out by the
"International" Havurah of Temple Emmanuel, Lexington, MA.

Posted by "Aliza R. Panitz" buglady@access.digex.net to the Fatfree
Digest Apr. 13, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip