Manischewitz

Matzo Ball Mix, Family Size

Nutritional Info

Nutrition Facts

about 23 servings per container
Serving Size: 2 tbsp (16 g)

 
Calories50
     Calories from Fat0

Amount Per Serving and/or % Daily Value*

Total Fat0 g (0%)
     Saturated Fat0 g (0%)
     Trans Fat0 g
Cholesterol0 mg (0%)
Sodium600 mg (25%)
Total Carbohydrate12 g (4%)
     Dietary Fiber0 g (0%)
     Sugars0 g
Protein1 g

Vitamin A0%
Vitamin C0%
Calcium0%
Iron0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

13 oz.

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Product Details

Quality since 1888. L'Chaim! To life! No trans fat. No MSG. Healthy body, healthy spirit. For great recipes, product information and more, log on to: www.manichewitz.com. This product is lactose free and vegetarian. Product of USA.

Ingredients

Matzo Meal (Passover Wheat, Flour and Water), Salt, Monocalcium Phosphate, Sodium Bicarbonate, Onion, Pepper, Garlic and Celery Seed.

Warnings

This product is sold by weight not by volume. Contains: wheat.

Directions

You Will Need: To Make: Medium bowl, eggs (2 or 5), vegetable oil. To Cook: A large pot, cold water. 8-10 matzo balls: 2 eggs, 2 tbsp vegetable oil, 1/2 cup mix, 2-1/2 (10 cups) quarts water. 20-23 matzo balls: 5 eggs, 5 tbsp vegetable oil, 1-1/4 cup mix, 5 quarts (20 cups) water. Cooking: Mix: In a bowl, beat eggs and blend with oil. Add Manischewitz Matzo Ball Mix and stir with fork until evenly blended. Cover and chill mixture in refrigerator for about 20 minutes. In the meantime, bring water to a brisk boil. After 20 minutes, remove chilled matzo ball mixture from refrigerator. Moisten hands and form batter into matzo balls, approximately 1 inch in diameter. Cook: Reduce heat. Drop matzo balls into boiling water. Cover tightly and simmer for 20 minutes or until thoroughly cooked. Refrigerate any leftover matzo balls and consume within 4 days.

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