Beat egg whites in a large bowl until stiff peaks form. In a separate bowl, beat together the egg yolks, water, and olive oil with a fork until well blended . In another bowl, mix the matzah meal with the spices. Alternately gently folding egg yolk mixture and matzoh meal mixture into egg whites to form a light, firm dough. Cover and chill for 1/2 hour. Wet hands and form balls from the dough that are about the size of a walnut. Drop balls into boiling chicken soup, chicken stock, or water (depending on your use of the knaidlach). Cover the pot tightly and simmer on low for 1/2 hour. Don't uncover the pot while cooking as this can cause the balls to fall..
Matzah balls can be stored for two days in their cooking liquid in a covered container in refrigerator. Reheat gently in their cooking liquid. Then strain and serve balls in hot Matzah Ball Soup.
*For an increase in flavor and texture, substitute olive oil for Schmaltz (rendered chicken fat), which can be created while making chicken soup from scratch.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (87g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 141 (79%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 282mg||87 %|
|Sodium 857.3mg||30 %|
|Potassium 126.7mg||3 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1g|
|Protein 8.9g||13 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 179
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.