VEGETARIAN MATZOH BALLS
Provided by Sarah Kagan
Categories Passover Vegetarian Spring Kosher
Yield Makes about 20 medium-sized matzoh balls
Number Of Ingredients 8
Steps:
- 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.
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Atlegang Raps
[email protected]I've made these matzo balls several times now and they always turn out great. They're a great way to use up leftover matzo.
md bellal mia
[email protected]These matzo balls were a bit too dense for my taste. I think I would add more water next time.
Shathi Aktar
[email protected]I made these matzo balls for Passover and they were a hit! Everyone loved them. They were so easy to make and they tasted great.
Berenisse Ramirez
[email protected]These matzo balls were delicious! I've never made them before, but they turned out perfectly. They were light and fluffy, and they had a great flavor. I will definitely be making them again.