• 1 1/4 c. matzo meal
In medium bowl, beat the egg whites until slightly stiff. In a small bowl, beat the yolks with the 1/2 cup cold water water until foamy. Add the egg whites to the yolks and beat until combined.
Add the chicken fat, salt, pepper, parsley and ginger to the egg mixture and beat well to form an emulsion.
Stir in the matzo meal with a fork until combined. Cover the bowl with plastic wrap and refrigerate at least 2 hours or overnight.
Bring a large pot of lightly salted water to a boil. Reduce the heat to a simmer. Lightly grease your hands with a little oil and form the balls. Gently drop them into the simmering water. Cover the pot and cook for 20 minutes. Do not remove the top from the pot before the time is up. Gently transfer the matzo balls to the chicken soup before serving.
Nutrition information per each of 15 matso balls:
Calories 99 Fat 5 g Sodium 176 mg
Carbohydrates 10 g Saturated fat 2 g Calcium 9 mg
Protein 3 g Cholesterol 53 mg Dietary fiber 0 g
Diabetic exchanges per serving: 1 other carb, 1 fat.
Passover Linzer Torte
Serves 8 to 10.
Note: This is one of Wasserman’s signature recipes, a must-have year after year. She says that Spanish Jews were the first to use ground nuts in their Passover tortes when flour was prohibited.
• 1/2 c. cake meal
• 1/2 c. potato starch
• 1 c. unsalted Pareve kosher for Passover margarine