Streit's

Matzo Meal, Passover

Nutritional Info

Nutrition Facts

about 15 servings per container
Serving Size: 0.25 cup (30 g)

 
Calories 

Amount Per Serving and/or % Daily Value*

Total Fat 
Total Carbohydrate 
Protein 


* 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 

1 lb.

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Matzo Meal, Passover
Product Details

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 K No. 1944. Product of USA.

Ingredients

Passover Flour and Water.

Warnings

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.

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