4 large eggs, separated
1 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. ground nutmeg
2 Tbsp. white onion, grated
2 tsp. fresh dill, chopped
2 Tbsp. margarine, melted
3/4 c. matzoh meal
7 c. chicken or vegetable stock
freshly ground pepper
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, nutmeg, onion, dill and margarine. 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 4-qt. sauce pan, bring the stock to a boil. Moisten hands with cold water and roll the matzoh mixture into 3/4-in. balls. After all the balls are formed, drop them into the boiling stock. Increase heat to boil, then reduce heat, cover and simmer for 30 minutes.
Remove with a slotted spoon. Serve in prepared chicken soup.