Every family has one superlative cook: ours was my great-aunt Annette Farber. Armed with little more than a few battered pots and wooden spoons, she would create exquisite elaborate dinners for forty people. (Without the benefit of food processors, microwave ovens, or a dishwasher, of course.) Her gedemfted chicken was the stuff of miracles. Her brisket could make you weep. As for her matzo balls, well, suffice it to say that rabbis would drive from Washington, D.C., to Baltimore just to have a seat at our Passover table. What makes a great matzo ball? It shouldn’t be too light. (Heaven forbid!) And it shouldn’t be too heavy. Aunt Annette achieved the perfect consistency every time—with nary a measuring cup in sight. To create a low-fat matzo ball, I’ve made a few small adjustments to Aunt Annette’s recipe. Mostly, I’ve reduced the amount of schmaltz. The club soda acts as a natural (and legal!) leavening agent. You’ll be pleased to know that Aunt Annette (age ninety-two) gives the following recipe a thumbs-up!
236 CALORIES PER SERVING (2 BALLS PER SERVING); 7.8 G PROTEIN; 6.2 G FAT; 1.8 G SATURATED FAT; 37.1 G CARBOHYDRATE; 440 MG SODIUM; 74.5 MG CHOLESTEROL
© 2000 Steven Raichlen. All rights reserved.