I just made some matzo ball soup this weekend. For the broth I use
golden noodle soup, a recipe I got out of the cookbook Laurel's Kitchen.
I posted it to this list last year, so it should be in the archives.
I have tried and tried to make vegan low-fat matzo balls, with no
success. I've made some that substituted tofu for the fat and used egg
replacer instead of the egg. I like the way these tasted but the taste
and consistency was nothing like the matzo balls my mother used to make.
I have been able to make very tasty matzo balls substituting plain,
fat-free yogurt for the fat and egg-beaters for the eggs. These do have
the taste of the ones my mom made, so if you are ovo-lacto that may be
the way to go.
Sue
Intelligence has nothing to do with politics.
Londo Molari
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