Try this Juniors Matzo Balls recipe, or contribute your own.
Suggest a better descriptionBeat eggs. Mix in matzo meal, baking soda, salt, pepper and oil until well blended. Let dough rest 15 minutes.Scoop into balls using standard ice cream scoop and carefully drop into large saucepan filled with slowly simmering water. *The trick to light and fluffy Matzo balls, is to add the uncooked ball of dough to slowly simmering water, allowing the entire mass of dough to be cooked thoroughly. Briskly simmering water will cook the outside but wont penetrate the core, creating a tough, heavy matzo ball with an uncooked center. Do not overcrowd to allow for expansion. Cook 25 to 30 minutes. Remove carefully with slotted spoon and place in bowl of cold water to stop cooking. Recipe from Chef William Lowder of Juniors Deli in Westwood, CA. Formatted by Lynn Thomas dcqp82a. Source: Los Angeles Times 4-16-97. 10 large or 20 medium to small matzo balls. Each large matzo ball:185 calories; 503 mg sodium; 106 mg cholesterol; 14 grams fat; 18 grams carbohydrates; 4 grams protein; 0.05 gram fiber. Recipe by: Los Angeles Times 4-16-97 Sent to me by "Jack C. Elvis"
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Serving Size: 1 Serving (134g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 246 | ||
Calories from Fat: 178 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.7g | 26 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 207.4mg | 7 % | |
Potassium 183mg | 5 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.4g | ||
Protein 15.9g | 23 % | |
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: 246
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