Try this Matzo Balls (Kneydlach) recipe, or contribute your own.
Suggest a better descriptionIn a medium bowl, beat the eggs and fat together. Stir in the matzo meal, salt and parsley. Add the chicken soup or water. Refrigerate at least one hour, to allow the meal to absorb the liquids. In a 6-qt pot with lid, bring the salted water to a boil. Reduce the water to a simmer, and drop in 1 1/2-inch balls of the matzo mixture. Cover the pot and cook at just a simmer for 20-40 minutes. Serve with chicken soup. NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988 Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #552 by "Master Harper Gaellon"
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Serving Size: 1 Serving (10g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 5 | ||
Calories from Fat: 1 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 13.5mg | 0 % | |
Potassium 19.3mg | 1 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.6g | ||
Protein 0.3g | 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. |
Calories per serving: 5
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