Easy pour spout. Not for Passover use! Since 1925. The taste of a memory. Sodium free. Fat free. For more recipes, visit our website at www.streitsmatzos.com. Pinch & pull spout. 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. Not for Passover use. The laws of Challah have been fulfilled. Excellent in Kosher baking for over 80 years. Under the supervision of Rabbi M. Soloveichik. Product of USA.
12 oz (340 g) x 18
about 11 per pack
Manhattan Matzo Balls: Makes about ten 1-1/2 inch matzo balls. You Will Need: 1 cup Streit's 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: 1. Beat eggs. Add water, oil, salt and pepper. Mix well. Add matzo meal and stir thoroughly. Refrigerate for 1/2 to 1 hour. 2. 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. 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. Store in a cool dry place.
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