Fluffy Fat Free Matzo Balls
|Egg whites||6 , warmed to room temperature|
|Matzo meal||18 Tablespoon (1 Cup Plus 2 Tablespoons)|
|Chicken bouillon granules/1/2 teaspoon salt||1 Teaspoon|
1. Place the egg whites in the bowl of an electric mixer, and sprinkle with the salt. Beat at high speed until stiff peaks form when the beaters are removed. Remove the beaters, and gently fold in the matzo meal, 3 tablespoons at a time. Cover the mixture, and chill for 15 minutes.
2. Half fill a 6-quart stock pot with water, and bring to a rapid boil over high heat. Add the chicken bouillon granules or salt if desired. Coat your hands with nonstick cooking spray, and gently shape the chilled matzo meal mixture into 16 (1 1/4-inch) balls. Drop the balls into the boiling water, reduce the heat to medium-low, and cover the pot. Simmer for 20 minutes, or until the matzo balls are firm.