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Matzo Balls

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ready in: 1-2 hrs
serves/makes:   12

recipe id: 43356

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4 eggs
1/2 cup water
1/3 cup vegetable shortening, melted
1 teaspoon salt
1 cup matzo meal


In a large bowl, combine the eggs, water, shortening, and salt; mix well. Add the matzo meal and stir until combined; do not overmix. Cover and chill for 30 minutes.

Wet your hands slightly and form the mixture into golf ball-size balls. Meanwhile, bring a soup pot of salted water to a rolling boil over medium-high heat. Carefully place the balls in the boiling water; cover and cook for 20 minutes, or until the matzo balls float to the top and are completely cooked inside.

Remove the matzo balls with a slotted spoon and place in a shallow baking dish; let cool slightly, then cover and chill until ready to reheat in a pot of chicken soup.

Or, to serve immediately, remove the matzo balls from the cooking pot and add to a pot of hot chicken soup.

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119 calories, 8 grams fat, 9 grams carbohydrates, 3 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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