Today starts the first day of Passover. Blessings to all my Jewish friends and visitors.
Last week at our Lenten Soup supper we learned about the meaning of the Passover Seder. It was a beautiful celebration of how God lead the Jews out of Egypt and saved them from slavery eventually leading them into the Promised Land.
My contribution was a delicious Passover soup. Enjoy!
Vegetarian Matzo Ball Soup
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
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, parsley or parsnips in it and serve them with the soup.
I doubled the recipe to make larger Matzo Balls (1" before boiling) it made 24 balls.