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    You are in: Home / Recipes / Matzo Balls My Way Recipe
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    Matzo Balls My Way

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Manami's Note:

    Now I think I am Frank Sinatra! No, I have been making these matzo balls since I don't know how long -- way back in Cuba. I always double recipe. I have yet to make hard matzo balls, they always come out light as a feather. Update 04/11/07 . . .made my matzo balls for Passover instead of the parsley I used dill and they were awesome!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix butter or margarine and eggs together.
    2. 2
      Add salt and pepper to matzo meal, then combine egg mixture with matzo meal.
    3. 3
      Mix together and add parlsey and soup to egg mixture.
    4. 4
      Make sure it is all well blended, it will be sticky.
    5. 5
      Cover mixing bol and place in the refrigerator for at least 20 minutes.
    6. 6
      Using a two-three qt size pot, bring salted water to a brisk boil.
    7. 7
      Reduce flame and into the slightly bubbling water drop little balls formed from the mixture.
    8. 8
      Cover pot and let cook 30-40 minutes.
    9. 9
      Have your soup warm and when you remove matzo balls from water place in soup pot.
    10. 10
      Serve when soup has been allowed to simmer about 5 mimutes.

    Ratings & Reviews:

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    Nutritional Facts for Matzo Balls My Way

    Serving Size: 1 (24 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 71.5
     
    Calories from Fat 38
    53%
    Total Fat 4.2 g
    6%
    Saturated Fat 2.2 g
    11%
    Cholesterol 60.5 mg
    20%
    Sodium 310.8 mg
    12%
    Total Carbohydrate 5.9 g
    1%
    Dietary Fiber 0.2 g
    0%
    Sugars 0.1 g
    0%
    Protein 2.2 g
    4%

    The following items or measurements are not included:

    soup stock

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