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    You are in: Home / Recipes / Matzoh Balls Recipe
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    Matzoh Balls

    Matzoh Balls. Photo by dojemi

    1/3 Photos of Matzoh Balls

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    dojemi's Note:

    These are exceptionally light and fluffy and can be doubled, tripled, etc. with the same results.

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    Ingredients:

    Yield:

    matzoh ...

    Units: US | Metric

    Directions:

    1. 1
      Mix together the oil and eggs.
    2. 2
      Slowly add the matzo meal.
    3. 3
      Add the salt, sugar and baking powder.
    4. 4
      Refrigerate for 1/2 hour till firm.
    5. 5
      Bring salted water to a rapid boil.
    6. 6
      With moistened hands, (gently) make balls (makes exactly 10).
    7. 7
      Add balls to water (balls will drop to bottom, but will pop up and float on top while cooking) Cover.
    8. 8
      Lower heat to a slow boil.
    9. 9
      Cook for 45 minutes to 1 hour.

    Ratings & Reviews:

    • on February 10, 2010

      55

      This is a tried and true recipe and deserves all five stars. I added some dried dill weed to mixture. The only thing I do different is that I whip my eggs and oil to a foam first. That ensures the fluffy texture and gives me more ball....14 in all.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 28, 2005

      55

      AWESOME! I grew up on these!! Make some rich chicken bouillon, add some parsnips, dill WEED and carrots and you GO! amberngriffinco

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Matzoh Balls

    Serving Size: 1 (296 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 102.5
     
    Calories from Fat 63
    61%
    Total Fat 7.0 g
    10%
    Saturated Fat 1.2 g
    6%
    Cholesterol 55.8 mg
    18%
    Sodium 256.3 mg
    10%
    Total Carbohydrate 7.0 g
    2%
    Dietary Fiber 0.2 g
    0%
    Sugars 0.0 g
    0%
    Protein 2.6 g
    5%

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