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

Speedy Chicken Stroganoff

This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

29 Ricotta Recipes for Dinner, Dessert, and More

Put that half-full tub to use with recipes that go beyond the Italian American classics.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

23 Easy Pie Recipes for Low-Effort, High-Reward Desserts

There’s a reason they say, “easy as pie,” you know?

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.