Directions:
- In a medium bowl, beat the egg whites until they hold stiff peaks; set aside. In a large bowl, whisk together the egg yolks, salt, cayenne pepper, onion, and butter. Fold the egg whites into the egg yolk mixture until just combined. Gently fold in the matzoh meal in several additions. Cover bowl with plastic wrap and refrigerate one hour.
- In a large pot, bring the vegetable stock to a boil. Moisten hands with cold water and roll the matzoh mixture into 3/4 inch balls. After all the balls are formed, drop them into the boiling stock. Return to a boil, then reduce heat. Cover and simmer for 30 minutes. Remove with a slotted spoon. Serve warm in vegetable stock.
- Note: The matzoh balls can be served in the same stock they were cooked in, but the soup will be cloudy. If you do use separate stock for serving, you can cook vegetables such as carrots or parsnips in it and serve them with the soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 336.9 Kcal (1411 kJ) | ||
| Calories from fat | 19.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.15g | 3% | |
|---|---|---|---|
| Cholesterol | 40.25mg | 13% | |
| Sodium | 13143.65mg | 548% | |
| Potassium | 14.9mg | 0% | |
| Total Carbs | 62.74g | 21% | |
| Sugars | 0.16g | 1% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 1.77g | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 6.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 339.53 Kcal (1422 kJ) | ||
| Calories from fat | 19.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.17g | 3% | |
|---|---|---|---|
| Cholesterol | 40.57mg | 13% | |
| Sodium | 13246.22mg | 548% | |
| Potassium | 15.02mg | 0% | |
| Total Carbs | 63.23g | 21% | |
| Sugars | 0.17g | 1% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 1.78g | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 6.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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