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Suggest a better descriptionBeat eggs with salt and pepper. Mix in oil and water. Stire in matzo meal and refrigerate for 1 hour. In a large pot bring 2 1/2 quarts of water and 1 tsp. salt to a boil. Wet hands and form balls. Drop into boiling water and cook covered for 30 minutes. NO PEEKING!!!! Drain with slotted spoon and serve in hot soup. Note: I always double the recipe because my family just adores them. The secret is NO PEEKING!!!! Posted to JEWISH-FOOD digest by RedKurls
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Serving Size: 1 Serving (571g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1049 | ||
Calories from Fat: 776 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 86.2g | 115 % | |
Saturated Fat 18.2g | 91 % | |
Monounsaturated Fat 42.1g | ||
Polyunsanturated Fat 17.1g | ||
Cholesterol 2115mg | 651 % | |
Sodium 705.6mg | 24 % | |
Potassium 729.8mg | 19 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 5.7g | ||
Protein 63.4g | 91 % | |
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: 1049
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