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Suggest a better descriptionCombine the first 3 ingredients in a bowl. Add matzo meal and salt; stir well. Cover and chill 1 hour. With floured hands, shape mixture into 30 (1-inch) balls. Bring 2 quarts water to a boil in a Dutch oven; add matzo balls. Cover, reduce heat, and simmer 30 minutes. Remove balls with a slotted spoon; discard cooking liquid. Yield: 30 Matzo Balls (serving size: 3 Matzo Balls). Recipe by: Cooking Light, March 1995, page 154 Posted to MC-Recipe Digest by John Borders
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Serving Size: 1 Serving (196g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 197 | ||
Calories from Fat: 70 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 317.2mg | 98 % | |
Sodium 108.6mg | 4 % | |
Potassium 132.2mg | 3 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 18.8g | ||
Protein 11.7g | 17 % | |
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: 197
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