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Makes about 12 large matzoh balls at 10¢ each. Prep: 10 minutes. Refrigerate: several hours. Cook: 30 minutes.

Source: Family Circle

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Yield:
about 12 large matzoh balls
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix the eggs well with a fork in a medium-size bowl. Add the chicken fat or oil, seltzer, matzoh meal and salt and pepper, and mix well. Cover and refrigerate for several hours or until well chilled.

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  • Dip hands into cold water; shape matzoh mixture into 12 balls, using about 2 level tablespoons for each.

  • With slotted spoon, slip matzoh balls into large pot of boiling water. Reduce heat; simmer, covered, 30 minutes or until firm but soft. To serve, place 1 matzoh ball in each of 12 bowls of hot chicken broth.

Nutrition Facts

87 calories; fat 4g; cholesterol 73mg; carbohydrates 9g; protein 3g; sodium 110mg.
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