Buy it Again
Streits Matzo Meal Passover - 1 Lb
Matzo Meal, Passover
Since 1925. Easy pour spout. Eco friendly. The taste of a memory. Sodium free. Fat free. See side panel for details. Kosher for Passover and all year round. For more recipes, visit our website at www.streitsmatzos.com. In 1925 Aron Streit opened his first matzo bakery. That was on Rivington Street in Manhattan's Lower East Side, a place that would become as famous for its food as for its Yiddish theater. A tasty kugel, a hearty soup, a delicious matzo ball. People who lived there shared more than dreams of a better life in America - they shared their family's treasured recipes. Streit's was there then and we're here now. We work out of the very same building used by our great-grandfather and we share his vision: to bring you wholesome Jewish food that takes you back to your childhood and connects you with your past. Streit's. The taste of a memory. The laws of Challah have been fulfilled. Excellence in Kosher baking for over 80 years. Under the supervision of Rabbi M. Soloveichik K OF
Serving Size: 0.25cup
Servings Per Container: about 15
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 0g||0%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 0mg||0%|
|Total Carbohydrate||Amount Per serving 24g||8%|
|Dietary Fiber||Amount Per serving 1g||4%|
|Sugars||Amount Per serving 0g|
|Protein||Amount Per serving 3g||0%|
Passover Flour and Water.
Warning Contains: Contains wheat.
Directions Passover Matzo Balls: Makes about ten 1-1/2 inch matzo balls. You Will Need: 1 cup Streit's Passover Matzo Meal; 4 large eggs; 1/4 cup oil or melted margarine. 1/4 cup water or seltzer; 1 teaspoon salt or to taste; pinch of ground pepper. Cooking Instructions: 1. Mix: Beat eggs. Add water, oil, salt and pepper. Mix well. Add matzo meal and stir thoroughly. Refrigerate for 1/2 to 1 hour. 2. Form: Partially fill a large pot with water and bring to boil. Moisten palms with cold water. Form mixture into balls about 1 inch diameter. Drop matzo balls into boiling water. 3. Simmer: When all the matzo balls are in the pot, reduce heat to low. Simmer covered for about 30 minutes or until done. Remove with slotted spoon to a large bowl. Simmer the matzo balls for 15 minutes in your favorite chicken soup before serving. Close spout after use to keep product fresh. Store in a cool dry place.
About the Producer Aron Streit
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