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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Perfect for vegetarians or even to accompany real chicken soup! Ingredients:
4 large eggs separated |
1 tsp salt |
dash cayanne pepper |
2 tsp white onion grated |
2 tbs unsalted butter , melted |
3/4 cup matzoh meal |
7 cups vegetable stock |
addtional stock or soup for serving |
Directions:
1. Beat whites till stiff peaks.
2. Whisk the yolks, salt, pepper, onion and butter together.
3. Fold in the white just to blend
4. Gently forld in the matzoh meal in several additions
5. Cover bowl with plastic wrap and chill one hour.
6. In a large pot bring stock to a boil.
7. Moisten hands with cold water and roll mixture into 3/4 inch balls.
8. After all balls are formed, drop into the boiling stock.
9. Return to a boil and cover, reduce heat to a simmer and cook simmered 30 minutes.
10. Remove with a slotted spoon and serve in vegetable stock or chicken soup
11. Makes 20 balls
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