Try this Malkas Knaidlach recipe, or contribute your own.
Suggest a better descriptionSOURCE: My own after years of trial and error YIELD: About 20 matza balls 1. Mix together all ingredients, except matza meal. 2. Gradually blend in matza meal, making sure there are no lumps. 3. Cover and refrigerate for at least 20 minutes (can refrigerate over night) 4. With wet hands shape into 20 (approx. 1 inch diameter) balls. Drop in to rapidly boiling water or soup. 5. Cover and reduce heat to simmer 30-40 minutes. *Note: I always defat by chicken broth, before using. Posted to JEWISH-FOOD digest V97 #126 by Geoffrey & Michele Withnell
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (0g) | ||
Recipe Makes: 20 Servings | ||
|
||
Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 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. |
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.