Name: Vegetarian Matzoh Balls
Yield: Makes about 20 medium-sized matzoh balls
Ingredients: 4 large eggs, separated; 1 teaspoon salt; Dash cayenne pepper; 2 teaspoons white onion, grated; 2 tablespoons unsalted butter, melted; 3/4 cup matzoh meal; 7 cups vegetable stock; Additional stock for serving

This recipe originally accompanied a story on a matzoh ball taste test.

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.

Recipe notes

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