Gefilte fish quenelles in broth
Gefilte fish quenelles in broth is a traditional Ashkenazi Jewish dish made from ground fish (typically carp, pike, or whitefish) mixed with eggs, onions, and matzo meal, then poached in a savory vegetable broth. The quenelles are oval-shaped dumplings that are simmered until tender and served in the aromatic broth, often as an appetizer or holiday meal. This dish is a staple of Jewish cuisine, particularly during Passover and other festive occasions.
🍽️ Nutrition at a glance
This dish is high in protein due to the fish content, with moderate fat and low carbohydrates, making it a nutrient-dense option. It provides essential nutrients like omega-3 fatty acids, vitamin B12, and selenium, with a rough calorie ballpark of 150-200 calories per serving.
Nutrition breakdown
| Calories | 170 kcal |
| Protein | 22 g |
| Carbs | 8 g |
| Fat | 6 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 480 mg |
| Vitamin B12 | 2.5 mcg |
| Selenium | 18 mcg |
| Phosphorus | 200 mg |
| Potassium | 350 mg |
| Niacin (B3) | 4 mg |
| Omega-3 Fatty Acids | 0.5 g |
| Iron | 1.2 mg |
| Zinc | 1.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Gefilte fish quenelles are culturally significant in Jewish cuisine, symbolizing tradition and family gatherings, especially during Passover. Nutritionally, the fish-based quenelles offer a unique blend of protein and healthy fats, while the broth adds hydration and minerals, making it a comforting and balanced dish.
