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|about 9 servings per container|
|Serving Size: 1.5 tbsp (14 g)|
|Calories from Fat||5|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||<1 g (1%)|
|Saturated Fat||0 g (0%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)|
|Sodium||910 mg (38%)|
|Total Carbohydrate||10 g (3%)|
|Dietary Fiber||<1 g (4%)|
No MSG added. No hydrogenated vegetable shortening. Since 1925. For more recipes, visit our website at: www.streitsmatzos.com. The Taste of a Memory: 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. Around the holidays, food was even more important. Just the right potato latkes were needed for Chanukah, the right kind of matzo on Passover 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 A History of baking quality kosher products for over 80 years. Visit our website at www.streitsmatzo.com. Under the supervision of Rabbi M. Soloveichik KOF K Number 1944. Product of USA.
Whole Wheat Matzo Meal (Passover Whole Wheat Flour & Water} Salt, Tapioca Dextrose, Onions, Potato Starch, Cottonseed Oil, Tomatoes, Garlic, White Pepper, Paprika, Mushrooms, Caramel Color, Monocalcium Phosphate, Sodium Bicarbonate.
1. In a medium bowl mix 2 large eggs with 1/4 cup of vegetable oil. 2. Add the contents of the package marked matzo and mix until uniform. Let stand for 15 minutes. 3. In a large pot with a tight fitting lid, bring 2-1/2 quarts water to a boil. Add contents of the package marked soup and mix to dissolve. 4. Using wet hands, form matzo mix into balls about the size of walnuts. 5. Drop balls into boiling soup, cover tightly and reduce heat to a simmer and cook for 30 minutes. Store in a dry place.
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