Streits Matzo Meal Unsalted Description
The Taste of a Memory
Easy Pour Spout
Not For Passover Use!
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 they're here now. They work out of the very same building used by their great-grandfather and they 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.
MANHATTAN MATZO BALLS / Makes about ten 1 ½" matzo balls.
YOU WILL NEED
1 Cup STREIT'S MATZO MEAL
¼ Cup Water or Seltzer
4 large Eggs
1 Teaspoon Salt or To Taste
¼ Cup Oil or Melted Margarine
Pinch of Ground Pepper
BEAT eggs. Add water, oil, salt and pepper. MIX well. ADD matzo meal and stir thoroughly. REFRIGERATE for ½ to 1 hour.
Partially fill a large pot with water and bring to BOIL. MOISTEN palms with cold water. FORM mixture into balls about 1: diameter, DROP matzo balls into boiling water.
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.
Sodium and fat.
These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.