Try this Mom Rs Matzoh Balls recipe, or contribute your own.
Suggest a better description1. CRACK EGGS INTO MEASURING CUP 2. POUR INTO BOWL 3. MEASURE SAME AMOUNT OF WATER AS THE EGGS MEASURED 4. MEASURE OIL, A LITTLE BIT LESS THEN THE EGGS MEASURED 5. MIX IN MATZOH MEAL USING 1/4 CUP AMOUNTS TILL MIXTURE FORMS PEAKS 6. ADD S & P TO TASTE 7. REFRIGERATE FOR AT LEAST 1/2 AN HOUR 8. BOIL WATER, FORM MIXTURE INTO BALLS, AND BOIL FOR 45 MINUTES Recipe by: Minnie Rosenfeld (Theas Mom) Posted to JEWISH-FOOD digest by Thea Gunther
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 27 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.7mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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