Fat-free Knaidlach

Separate the 3 eggs, placing whites in one bowl and yolks in another.

Beat the 3 egg whites until stiff peaks form, approximately 2-3 minutes using an electric mixer or whisk.

In the second bowl, gently fold the 3 egg yolks into the beaten whites until just combined, being careful not to deflate the foam.

Combine the matzo meal and salt in a small bowl.

Fold the matzo meal mixture gently into the egg mixture until just combined; the batter will be light and airy.

Bring a large pot of salted water to a rolling boil.

Wet your hands lightly and form the batter into balls approximately 1½ inches in diameter, working quickly to maintain the airiness.

Gently drop the knaidlach into the boiling water and allow them to return to a boil.

Reduce heat to a gentle simmer and cook for 12-15 minutes, until the knaidlach float and are cooked through.

Remove the knaidlach with a slotted spoon and serve immediately in warm chicken broth or soup.