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Excellent Matzo Kneidlach

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Doris Weiner Madsen

"This kneidlach (matzo ball) recipe is from Eileen via Grandma Hazel. Can easily be doubled. Serve in hot chicken soup or refrigerate until ready to use."
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2 h 50 m servings 188 cals
Original recipe yields 4 servings

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  1. Combine eggs and water in a bowl and beat with an electric mixer until frothy. Fold in matzo meal, vegetable oil, parsley, salt, and pepper until well mixed. Cover and refrigerate for at least 2 hours.
  2. Bring a large pot of salted water to a rolling boil.
  3. Moisten hands and roll mixture into golf ball-sized balls. Drop carefully into the boiling water, cover, and reduce heat to a rolling simmer. Cook for 30 minutes. Remove with a slotted spoon and drain.

Nutrition Facts

Per Serving: 188 calories; 9.9 g fat; 20.6 g carbohydrates; 5.9 g protein; 108 mg cholesterol; 480 mg sodium. Full nutrition

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