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Ingredientes
- 5 x Large eggs
- 1 c. Matzo meal
- 1/4 tsp Baking soda
- 2 tsp Salt
- 1/4 tsp White pepper
- 1/2 c. Oil
Direcciones
- Beat Large eggs. Fold in matzo meal, baking soda, salt, pepper and oil till well blended. Let dough rest 15 min.Scoop into balls using standard ice cream scoop and carefully drop into large saucepan filled with slowly simmering water.*The trick to light and fluffy Matzo balls, is to add in the uncooked ball of dough to slowly simmering water, allowing the entire mass of dough to be cooked thoroughly. Briskly simmering water will cook the outside but will not penetrate the core, creating a tough, heavy matzo ball with an uncooked center. Don't overcrowd to allow for expansion. Cook 25 to 30 min. Remove carefully with slotted spoon and place in bowl of cool water to stop cooking.
- Times 4-16-97. 10 large or possibly 20 medium to small matzo balls. Each large matzo
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 10 servings | |
| Calories 132 | |
| Calories from Fat 118 | 89% |
| Total Fat 13.35g | 17% |
| Saturated Fat 1.57g | 6% |
| Trans Fat 0.28g | |
| Cholesterol 104mg | 35% |
| Sodium 531mg | 22% |
| Potassium 34mg | 1% |
| Total Carbs 0.22g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.19g | 0% |
| Protein 3.11g | 5% |
