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About
Details
Pereg's classic mix for fluffy matzo ball with original recipe on the back. 100% natural ingredients. No additives or preservatives. Pereg Gourmet natural food since 1906. Made in USA.
Ingredients
Matzo Meal (Passover Wheat Flower and Water), Salt, Monocalcium Phosphate, Sodium Bicarbonate, Onion, Garlic.
Directions
Let's make fluffy matzo balls: All you need are these ingredients and to follow 4 easy steps: 4 large eggs, 2-1/2 teaspoons salt, 1 teaspoon ground black pepper, 1 cup oil, 1 package of Pereg's Matzo Ball Mix. 1. Whisk eggs, oil, salt and pepper into a bowl with the matzo meal. Cover and chill until firm. 2. Bring large pot of water to boil. 3. Rinse hands with cold water (so matzo balls won't stick) and grab about 2 tablespoons for each, shape matzo mixture into balls. 4. Drop into boiling water. Reduce heat to low, cover pot and simmer until tender, about 30 minutes.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 98
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 60mg3%
- Total Carbohydrate 21g8%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 4g
Details
Pereg's classic mix for fluffy matzo ball with original recipe on the back. 100% natural ingredients. No additives or preservatives. Pereg Gourmet natural food since 1906. Made in USA.
Ingredients
Matzo Meal (Passover Wheat Flower and Water), Salt, Monocalcium Phosphate, Sodium Bicarbonate, Onion, Garlic.
Directions
Let's make fluffy matzo balls: All you need are these ingredients and to follow 4 easy steps: 4 large eggs, 2-1/2 teaspoons salt, 1 teaspoon ground black pepper, 1 cup oil, 1 package of Pereg's Matzo Ball Mix. 1. Whisk eggs, oil, salt and pepper into a bowl with the matzo meal. Cover and chill until firm. 2. Bring large pot of water to boil. 3. Rinse hands with cold water (so matzo balls won't stick) and grab about 2 tablespoons for each, shape matzo mixture into balls. 4. Drop into boiling water. Reduce heat to low, cover pot and simmer until tender, about 30 minutes.
Common questions
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