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4 tablespoons canola oil
1 cup matzoh meal
1/3 cup seltzer
1 teaspoon salt
freshly ground black pepper
1. In a large mixer or mixing bowl, beat the eggs and add salt and pepper. Add the seltzer and continue mixing. Add the oil and gradually add the matzoh meal. Cover and refrigerate at least one hour or overnight.
2. Bring a large pot of salted water to a boil. With very wet hands take a small amount of dough and form a small ball, about 1 1/2" round. Continue until all the dough is used. (There should be about 16 total.)
3. Drop the matzoh balls into the boiling water, cover and bring back to a boil. Cook for about 15 minutes. Remove the cover from the pot and with a long handled slotted spoon, turn over each balls.
4. Remove the matzoh balls with a slotted spoon into heated chicken soup.
Serving Size: 2 mini-matzoh balls
Number of Servings: 8
|Fat||9 g||Fiber||0 g|
|Protein||4 g||Saturated Fat||1 g|
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