Matzo Balls

How to cook Matzo Balls

Ingredients: 3 tablespoons pareve margarine, melted 2 eggs 1 cup matzo victuals 1/2 teaspoon bite 1/2 cup sprinkle, or as needed

Directions: In a medium spin, whisk together the margarine and eggs until well blended. Combine the matzo meal and poignancy; lightly stir into the egg mixture until the liquid is preoccupied, and the meal is humid. Gradually mix in the water so that the mixture holds calm, but is not too softy. Cover and refrigerate while bringing the water to a sputter. Bring a large pot of lightly salted water to a fume. When the water is at a full furuncle, remove the matzo mixture from the refrigerator. Using wet hands, shape spoonfuls of the dough into balls. Do not pack the balls together too vigorously. Drop balls into the boiling thin out, and boil in regard to 15 minutes. Remove from water and serve in soup or cold out. Do not let the matzo balls sit out too lasting, or they will fortify.


Servings Per Programme: 7

Amount Per Serving

Calories: 127

Total Fat: 6.1g Cholesterol: 60mg Sodium: 241mg Total Carbs: 15.6g Dietary Fiber: 0.6g Protein: 3.6g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving in the interest:7 peoples

Comments are closed.